Braised Turnip Leaves & Speck
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
As the sun shine over the top of the trees at Epicurean Harvest, in the Blue Mountains, I watched the
Erika, Hayden and the team cut the tops of the turnips off. Then the idea hit me…
6 rashers speck or bacon, diced
3 cloves garlic, finely chopped
bunch of turnip leaves, torn into bite-sized pieces
small handful of baby kale
salt and freshly ground black pepper
small handful of carrot top leaves
small handful of chickweed
1: Heat a frying pan over medium heat, add the speck or bacon and cook until it gets a nice golden colour to it.
2: Add the garlic and a splash of olive oil and heat until the garlic becomes aromatic. Add the turnip leaves, baby kale and toss until they just wilt. Remove from the heat and season to taste. Arrange in a bowl and garnish with the carrot top leaves and chickweed.
Note: Another recipe inspired by Erika, Hayden and the team at Epicurean Harvest, this time from watching them cut the tops off the turnips. It’s great as is, but if you want to make it more substantial you can add some spicy sausage and almonds too.