I planted some little Goldana turnips about 5 or 6 weeks ago, along with some radishes. The radishes are pretty much over, but the turnips are just filling out. Also, they needed thinning! I used the thinnings for this dish, and was quite impressed by them. In spite of how hot and dry it has been they were not bitter or tough. If you can’t get turnip greens, this would also work with kale.
Like a lot of leafy greens they did have some astringency to them though, so they were well paired with some carbs and nice rich and greasy sausage to mellow them. A very easy meal, too. The range in pasta quantities reflects the amount we used to eat, versus the amount we are eating these days (less). Use whatever amount you think is right for 2 portions.
30 minutes prep time
150 to 250 grams (1/3 to 1/2 pound) stubby pasta
1 fresh onion with greens attached
OR 3 or 4 green onions
1 or 2 cloves of garlic
1 bunch turnip greens
300 grams (10 ounces) raw sausage
a teaspoon or 2 of bacon fat, if needed
salt & freshly ground black pepper to taste
Put a large pot of salted water on to boil for the pasta. When it boils, cook the pasta for the amount of time suggested on the package or until done to your liking.
Meanwhile, wash, trim, and chop the onion, using both the bulb and the greens. Keep them in separate piles. Peel and mince the garlic. Wash, trim, and coarsely chop the turnip greens. Cut up the sausage into bite sized pieces or remove the casings and crumble it.
Heat a large skillet over medium-high heat. Add the sausage and white portion of the onion and cook until lightly browned all over – if the sausage is not fatty you may need to add a small amount of fat to keep things from sticking as they cook. Season with salt and pepper, keeping in mind the relative saltiness of the sausage you are using.
The sausage should go into the pan when the pasta has 10 to 12 minutes to cook. When there are 4 to 6 minutes left, add the garlic and mix in well; let it cook for a minute or so then add the green onion tops and the turnip greens. Mix them in and turn them to wilt and cook them evenly. Add a ladleful or two of cooking water from the pasta
When the pasta is cooked, drain it and toss it with sausage and greens, either in the pasta pot or the skillet, whichever seems more accommodating. Serve at once.
Last year at this time I made Sorrel & Ricotta Bread Pudding. This year my sorrel has gone to seed by now! It’s a very different year.