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.
UPDATE: This recipe has been added to the Grow Your Own Roundup for April. Neat!