Turnip greens they are a typical vegetable of the south of the country and of the period autumnal e wintry.
Precisely for this reason it is easier to find fresh and tasty ones starting from October, and according to macrobiotics, their use is useful during the coldest period of the year.
It contains fiber, carbohydrates and proteins in the same percentage. The content of iron it is high, as well as other mineral salts, e phosphorus and calcium. Vitamins present are A and C, in discrete quantities.
The calories are very low while the polyphenol content is very high, natural antioxidants that fight cellular aging.
The calorie content is low, as in almost all vegetables.
Turnip greens: how to choose them
The plant has a long and hard stem, mixed with leaves and with one flowered top. Of the turnip greens you eat the tops, then the flowers, and the leaves.
To choose the turnip greens you need pay attention to the color of the stems, which must be green and firm, leaves, also green although less firm, and gods fiori, which must be closed.
In the refrigerator they can be kept for a short time therefore it is advisable to consume them immediately, as the flowers have a tendency to ripen and the leaves to wither quickly.
Turnip greens: properties and how to eat them
Turnip greens: how to clean them
When purchased, turnip greens are composed of the whole plant, therefore also of the stem, which is more leathery than the flower and leaves and therefore difficult to cook and unpleasant to eat.
To clean them just detach the top, with the whole flower, up to the height of the smallest leaves at the base of the inflorescence; the leaves are then removed by cutting them where they are grafted into the stem. After a thorough rinsing in fresh running water, without adding bicarbonate or other disinfectants, both the flowers and the leaves can be cooked.
The changes, although harder, can be used as a base for broths and to flavor sautées.
They are coarsely cut and boiled for about 45 minutes or passed quickly in oil, before being removed and left aside.
Turnip greens: how they are cooked
To preserve the content of minerals and vitamins of which turnip greens are rich is Prolonged cooking in water is not recommended.
One is preferable fast steaming or short browning in a little oil with the addition of a drizzle of water which will then be reused.
The typical recipes of turnip greens come from Apulia, and are the orecchiette with turnip tops and stewed turnip tops.
In general, turnip greens, with a bitter and pungent taste, they go well with salted anchovies and preparations that include chilli.
Here is a recipe to try.
Turnip greens stewed with tofu
> 300 grams of turnip greens (to clean)
> a stick of natural tofu
> anchovies in oil, or anchovies in oil
Preparation: the turnip greens are cleaned and washed as indicated above. In a saucepan melt the anchovies in oil fillet in oil, taking care that the temperature does not reach to fry them.
Once the anchovies have melted, add the turnip tops (leaves and flowers). When they are wilted, add a finger of water and leave to rest for ten minutes with the heat off and with a covered pot.
Apart it will be done marinate the tofu cut into small squares with a little chilli or spicy chilli paste. It is combined and mixed, the water is absorbed by the tofu and served hot.
For a vegan recipe you can avoid fish, replacing it, at the end of cooking, with a teaspoon wakame seaweed thinly sliced and a little miso.
Turnip greens: cultivation and use in the kitchen
To learn more:
> Turnip: properties, nutritional values, calories
> Turnip, varieties and benefits