Turnip Tops with Garlic (Rome)

Vegeterian

Ingredients

Fresh young turnip tops - 3 - 3 1/2 pounds

Olive oil - 2/3 cup

Garlic, crushed - 2 cloves

Salt and pepper

Stock

Slices of fried bread

Heat the oil in a large pan and saute the garlic cloves until brown. Discard them and add the turnip tops. Add salt and pepper to taste, cover and cook over a low heat until tender, about 30 minutes. Moisten with a little stock occasionally, mixing it well into the turnip tops. Make sure all the liquid has evaporated. Pile neatly on a hot dish and serve with slices of fried bread.

If in a hurry, the turnip tops can be cooked in boiling water, drained and cooked for a few minutes only in the oil and garlic.

Serves 6