Braised Turnip Leaves & Speck

Braised Turnip Leaves & Speck
 

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… 

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 

Ingredients

speck or bacon
olive oil
garlic
a bunch of turnip leaves bricking into bite size pieces
a small handful of baby kale
salt and pepper
a small handful of carrot top leaves
chick weed 

DIRECTIONS

Heat a frying pan on a medium heat.

Add the diced speck. Cook until it turns golden and gets a nice brown colour to it, at this point add the garlic and some olive oil. Heat until the garlic becomes aromatic, add the turnip leaves, baby kale, and toss until it just wilts.

Remove from heat and season

Arrange in a bowl and garnish with carrot top leaves and chick weeds.

 

Sarah’s tips & tricks

You can use a spicy sausage and add some almonds too. 

 

SERVE 2 • COOKING TIME 10 - 20 MInutes