2010 October 25, Alys Fowler, “Alys Fowler: Turnip tops”, in The Guardian[1]:
There are many ways to eat this green: Italian-style, lightly boiled, rinsed, wrung and dressed in olive oil and garlic; south American-style with bacon, sausage or ham and Cajun seasoning; southern Indian-style in a poriyal (a fried vegetable dish); northern Spanish-style with potatoes, sweet paprika and a touch of red-wine vinegar; or fermented, Asian-style, as pickles. Turnip tops appear in many cuisines for good reason: they fill a very hungry gap.
