Last weekend at my community garden plot I noticed that the turnip I had planted was starting to bolt, so it was time to harvest the turnip greens. Along with a couple of tiny radishes, it was my first harvest! I had never cooked with turnip greens, but my midwest-derived friend Teya said she knew what to do with them. I went over to her house with the greens, where she devised a fantastic pasta dish with sauteed onions, prosciutto, and turnip greens. The recipe is simple: chop and caramelize an onion with olive oil and a little wine, toss in the chopped turnip greens and some shreds of proscuitto, add some freshly boiled pasta, season with salt and pepper, et voila:
It was delicious. The sweetness of the caramelized onions and the saltiness of the prosciutto worked so well with the slightly bitter, spicy turnip greens. And on top of all this, the two tiny radishes served as a perfect amuse bouche for our meal.
Photos are all by Teya, a far better photographer than I, with a far better camera!
UPDATE: This recipe has been added to the Grow Your Own Roundup for April. Neat!
Hi,
I would like to include your recipe in our “Grow Your Own” roundup this month! For information on how to enter, please go to
http://chezannies.blogspot.com/2009/04/hosting-april-2009-grow-your-own.html
Aloha, Nate
Cool, thanks! Will do.
[...] there’s more flesh? Teya and I both thought the current batch was more bitter-hot than the tiny ones we ate at the beginning of radish season. Or is our perception [...]
I grew up on turnip greens and enjoy them cooked in a variety of dishes. This sounds perfectly delicious! Thanks for joining us for Grow Your Own in April!
Sounds delicious. I’ll have to try it the next time I cut a bunch. Did your friend tell you that if you cut them back to about 3-4 inches, they’ll grow back? I typically get at least 3 harvests from my turnip greens, sometimes more.
http://dorisandjillycook.com
I’ve seen so much of your blog over this months but i never said Thank You! you’ve been quite an inspiration for me.
[...] Amelia from Gradually Greener (Washington, D.C., USA) harvested turnip greens from her community garden plot, which her friend Teya then cooked into Pasta with Turnip Greens and Prosciutto. [...]