By Victoria Hart Glavin of Tiny New York Kitchen
Many people like to eat turnip tops (turnip greens). Make sure the greens on the end of turnips are fresh and free from decay. Tip: Turnip tops can be a bit bitter.
Ingredients
- 11 Ounces Orecchiette (Fresh or Dried)
- 2 Pounds Turnip Tops
- 3 Garlic Cloves (Finely Sliced)
- 3 Sardine Fillets (In Olive Oil) – Chopped
- 3 Tablespoons Olive Oil
- 2 Tablespoon Pasta’s Cooking Water
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
Remove tougher parts of turnip tops. Keep only tips and most tender leaves. Rinse well in cold water. Drain and set aside. Cook orecchiette al dente in pot with a lot of salted boiling water. Add turnip tops 5 minutes before draining pasta. Heat olive oil in large-size heavy saucepan. Sauté garlic over medium heat until slightly golden. Add chopped sardine fillets and mix until they almost dissolve. Add 2 tablespoons pasta cooking water. Drain pasta and turnip tops. Combine pasta and turnip tops with sardine sauce. Add kosher salt and freshly ground pepper. Remove from pan and transfer to serving platter. Finish with remaining olive oil and serve warm. Serves 4
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.