”Grelos” (Sprouting Turnip Tops) is original from the North of Portugal and Spain (Galicia). This superb vegetable is also very popular in Northern Italy (Cima di Rapa) and it’s present in a number of classic Italian dishes including Orecchiete e Cima di Rapa. <br />They are in season in winter, are deep green with small yellow flowers which give them a nice bitter taste. <br />The main use of “grelos” in Portugal is in Rice with Turnip Greens, served as a side dish with fish or cod-fish. Some people cook it as my recipe, where the rice is dry and other people add extra stock so it's a little runny. It is also widely used lightly boiled in very little water uncovered (otherwise they lose their green), squeezed and simply pan fried in olive oil and a whole garlic, which you will find as a vegetable side dish in most restaurants. <br />If you can’t find Turnip Tops the best substitute is Swiss Chard. <br />

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