From Puglia's Fields: Garlicky Braised Turnip Tops (Cime di Rapa Stufate)
Details
Earthy, pungent, and deeply comforting, this is Italian peasant food at its finest.
Ingredients
Instructions
Clean the Greens
The most crucial step is to properly clean the turnip tops. Discard any tough, woody stems and yellowed leaves. You want to keep the tender leaves and the florets ("cimette"). Wash them thoroughly under cold running water and let them drain in a colander.
Sauté the Aromatics
Pour the olive oil into a large, wide pan over medium heat. Add the whole, peeled garlic cloves, the bay leaves, and the chili pepper. Let them sizzle gently for a couple of minutes until the oil is fragrant.
Braise the Greens
Add the damp turnip tops to the pan. They will be voluminous, but they will wilt down significantly. Sprinkle with salt. Stir everything together, cover the pan with a lid, and let the greens cook (or "stufare") over low heat for about 20-30 minutes. The water clinging to the leaves should be enough to steam them, but if the pan becomes too dry, you can add a small splash of hot water.
Finishing Touches
Once the greens are tender and have absorbed the flavors, remove the garlic cloves and bay leaves.
Serve
Serve the braised turnip tops hot as a side dish or as a topping for toasted, rustic bread drizzled with a little fresh olive oil.
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