Grelos Salteados com Alho

Ingredients

• 800 gturnip tops — washed and blanched
• 6 clovesgarlic — thinly sliced
• 80 mlextra virgin olive oil
• 1piri-piri chili — crumbled
• 1lemon — cut into wedges
• to tastecoarse sea salt

Method

1. Begin by thoroughly washing 800 g of turnip tops under cold running water to remove any dirt or grit. Shake off excess water and pat them dry with a clean kitchen towel. Cut the turnip tops into uniform pieces, about 5 cm in length, to ensure even cooking and help them hold their shape on the plate.
2. Peel and thinly slice 6 cloves of garlic. In a large, heavy-bottomed frying pan, heat 80 ml of extra virgin olive oil over low heat. Add the sliced garlic to the pan, allowing it to gently infuse the oil without browning. This slow process will sweeten the garlic, enhancing its flavor.
3. Once the garlic becomes fragrant and translucent, increase the heat to medium and add the prepared turnip tops to the pan. Toss them gently in the garlic-infused oil, ensuring they are well coated. Continue to cook, stirring occasionally, until the turnip tops begin to wilt and their volume reduces.
4. Slice 1 piri-piri chili thinly, removing the seeds if you prefer less heat. Add the chili slices to the pan, stirring them through the turnip tops. Cook until the turnip tops are tender at their centers and the edges start to caramelize, giving them a slightly crispy texture.
5. Cut a lemon in half and squeeze the juice over the cooked turnip tops, stirring to combine. Season with coarse sea salt to taste, adjusting as needed to balance the flavors. Serve the Grelos Salteados com Alho warm or at room temperature, allowing the simple yet robust flavors to complement your main course.