Braised Turnip Greens (Cime di Rapa)

Tutorial video

Ingredients (8)

• 1 kg turnip greens (cime di rapa)
• 10 anchovies, whole
• 1 red chilli, seeds removed, finely sliced
• 3 cloves garlic, finely sliced
• 5 g salt
• black pepper, to taste
• 100 g olive oil
• 200 ml white wine

Nutrition (per serving)

Calories

350 kcal

Carbohydrate

14 g

Protein

9 g

Fat

27 g

Fiber

6 g

Sodium

880 mg

Calcium

275 mg

Potassium

800 mg

Iron

4 mg

Zinc

0.5 mg

Magnesium

178 mg

Cholesterol

7 mg

Instructions

• Pick off the leaves and finely slice the stalks of the turnip greens, then wash them in plenty of cold water and drain well.
• Place the prepared greens in a wide‑based pan and add the whole anchovies, sliced red chilli, sliced garlic, salt, black pepper, olive oil and white wine.
• Stir everything together, cover with a parchment cartouche and a tight‑fitting lid, and bring the pan to a gentle simmer.
• Braise the mixture with the lid on for 30–35 minutes until the greens have absorbed all the wine and cooking juices.
• Reserve the braised greens until ready to serve.
• Serve the greens as a side dish with roast meats, or briefly warm them in a pan and toss with cooked pasta and a little pasta water, finishing with grated pecorino cheese.