Turnip Greens

During the winter months, markets in Galicia are usually full of dark-green vegetables. Turnip greens are part of Galician cuisine and even hold the status of the Protected Geographical Indication (PGI) quality mark. The greens come from turnips (Brassica napus and Brassica rapa) and are the tender stalks that appear on the plants just before they flower. They are usually planted in summer—almost always in August, so that they can be harvested in the winter when they come into flower. The best-known turnip greens are those from Monfero and Santiago. Bunches of turnip greens often adorn the outside houses along the road from Santiago to La Coruña, where people traveling can stop and shop. Recent recipes include turnip greens cooked in scrambled eggs, with prawns or other seafood, or in savory pies such as turnip green and bay scallop pie.