1 package linguini or fettuccini
2 bunches turnip greens
2 cloves of garlic (finely chopped)
1/3 of a cup chopped parsley
¾ of a cup of milk (fat free)
2 tbsp. olive oil
¼ tsp of cayenne pepper
1 tsp of black pepper
Salt to taste
Fill half of a pot with water and bring to a boil. If you have a pot with a colander insert, that would be perfect. While waiting for the water to boil, wash turnip greens well and chop them up. Add the chopped turnip greens to the boiling water and leave them in for 5 minutes. Remove from heat and put the insert colander under cold water so that the vegetables stop cooking. If you don’t have a pot with an insert colander, just pour the vegetables in a regular colander so that the water in the greens drains. Form the greens into a ball and squeeze as much as possible to get the water.
Heat more water in the pot and bring to a boil. Add the linguini or fettuccini once the water boils. I usually add a pinch of salt and ½ tsp oil in the water so that the pasta does not stick together. In the meantime, place 1tbsp olive oil in a large pan. Add the chopped garlic. Add the squeezed turnip greens. Sprinkle with salt, cayenne pepper, ground black pepper. Sautee for 5 minutes. Add the milk and mix. Let simmer for a few minutes. Once the pasta is soft, remove from heat and drain. Right away, add the linguini or fettuccini to the simmering turnip greens. Add the chopped parsley and 1 tbsp olive oil. Mix well and make sure the salt is to your liking. You may add more cayenne pepper depending on how much heat you can take. Mix for a few minutes and serve.Labels: Pasta Dishes, Traditionally Not Turkish, Vegetarian Dishes
