Perhaps not everyone knows this, but turnip greens, also known in southern Italy as broccoletti and friarielli, are rich vegetables.
They contain vitamins A, B and C, and many minerals and are excellent detoxifying agents because they help the body eliminate metals and toxins.
Turnip greens stimulate the appetite and are particularly indicated in case of eating disorders and asthenia.
Being rich in magnesium and chlorophyll they also help to keep the mood good, diminishing the sense of fatigue and are a valuable source of folic acid during pregnancy.
Cleaning turnip tops
How to clean turnip tops
Turnip tops must have thin, firm stems with closed, dark green inflorescences. The edible parts are the florets, which must, therefore, be very tender and have small green flowers.
Turnip greens should only be eaten after cooking, but it is important to clean them carefully first.
First, the hard parts of the stalk and the larger leaves need to be removed, then the soft florets must be selected and properly washed under running water until all soil residue has been removed.
Before being cooked in any way, the turnip greens should be blanched for a few minutes or steamed.
Then they can be eaten simply seasoned with oil, salt, and lemon or they can be sautéed in a pan with oil, garlic and chili pepper adding a little cooking water.
The Italian famous dish, Orecchiette con le Cima di Rape