Turnip tops is a vegetable a little like a mix between tenderstem broccoli and kale or spinach, which is frequently found in Mediterranean countries. Although hard to find in the UK, a green grocer may be able to help in the spring, or you can replace it with a similar dark leafy vegetable such as kale. Orecchiette pasta shapes look like little thumb prints – you can buy it in an Italian deli or higher-end supermarkets.
Ingredients for 4 portions
- Orecchiette Pasta 320 g
- Fresh turnip tops (or similar e.g., kale) 600 g
- Onion 1/2
- Extra virgin olive oil 2 tbsp
- Garlic 1 clove
- Chili to taste
- Anchovies 2 fillets
Preparation
Start with the turnip tops, removing the outer leaves, rinse and then boil for a few minutes in plenty of salted water.
Chop up the half onion and sauté for a few minutes in a frying pan with the two tablespoon of extra virgin olive oil.
Roughly chop the turnip tops and add to the frying pan when the onion is golden.
Add a glass of water and cook until all the liquid has been absorbed.
In the meantime cook the orecchiette and, when they’re ready, drain and toss for a few minutes in the frying pan with the sauce.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.