Turnip greens to pugliese
Instructions
To blanch tomatoes in boiling water; Remove skin and seeds, and chop coarsely.
Remove the stems and leaves the toughest of turnip tops bearing only the florets and more tender leaves, wash them, make them Blanch in boiling salted water and drain.
In a pan Sauté oil pepper and lightly crushed garlic cloves, add chopped tomatoes and let them cook 5 minutes lively; combine the chopped parsley, a pinch of salt and pepper, the scalded turnip tops and let stand for a few minutes.
Serve hot or warm.
Ingredients and dosing for 4 persons
- 800 g of turnip greens
- 300 g of firm ripe tomatoes
- 2 cloves of garlic
- 1 sprig of parsley
- 4 tablespoons of olive oil extra virgin
- 1 chili
- 1 pinch of salt
- 1 pinch of pepper