We've been growing cima di rapa, or 'turnip tops' in the garden beds this year and there's plenty to eat right now! Best picked before the flowers have opened when the leaves and stems are tender. Generally boiled then pan fried, great in soups, on pizzas or as a side dish.
800g cima di rapa
2 garlic cloves
4 tblspn olive oil
Pinch of crushed dried chilli flakes
Boil the cima di rapa in salted water until tender.
Fry garlic and oil until it starts to brown, add the chilli and cima di rapa and season.
Pan fry until hot through.