The Roman way of cooking greens - sautéed and sweated in garlic and olive oil. “Swiss chard, beet leaves, spinach, kale, sprouting broccoli and spring greens can all be cooked in the same way”.
Ingredients
3 tbs olive oil
3 garlic cloves, crushed
900g turnip tops (or other greens), cut into 7.5cm lengths
3 tablespoons hot water
Salt and freshly ground pepper
Preparation
Heat the oil in a large saucepan and cook the garlic for one minute.
Add the turnip tops, hot water, salt and pepper.
Cook, covered, for 8 to 10 minutes or until tender, stirring occasionally so the greens cook evenly.