Turnip greens and pasta may sound like an odd combination, but I love it.
Pasta goes well with almost any greens, including spinach and collards.
The first time I read of combining turnip greens and pasta, it was in Frances Mayes' book, “Under the Tuscan Sun,” (not the terrible movie, either), in which she describes eating huge mounds of pancetta, cream, wild arugula, and Parmigiano over spaghetti.
Give it a try and let me know what you think.
TURNIP GREENS AND PASTA
1 bunch turnip greens
1-2 cups vegetable stock
Red pepper flakes
1/2 cup smoked sausage
1 package fettuccine
Lots of imported Parmigiano
Cook the pasta according to package directions, drain, add a little olive oil and set aside. Stem the greens, sauté the sausage in a little oil in a deep pot, add a pinch or two of red pepper flakes, then add the stock. Simmer until it is flavorful. Add the greens by the hand full until welted, put the lid on and simmer until tender, 10-15 minutes. Plate the pasta, top with greens and aggressively garnish with the Parmigiano.