Stewed peaks
Instructions
Remove the stems and leaves the toughest of turnip tops bearing only the florets and leaves more tender; wash them, make them Blanch in boiling salted water and drain.
In a pan Sauté oil the slightly crushed garlic cloves and Bay leaves, add the scalded turnip tops, a pinch of salt and pepper and let them cook for a few minutes.
Serve hot or warm.
Ingredients and dosing for 4 persons
- 1400 g of turnip greens
- 5 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- 3 leaves of laurel
- 1 pinch of salt
- 1 pinch of pepper