Wilted Turnip Greens with Roasted (Turnip) Roots

Recipe from Tom Hunt
For a heartier side dish, add it to pasta or another grain, like this couscous salad.

1 bunch turnips
Olive oil
1 clove garlic, peeled and sliced
1 cup ricotta (optional)
1 tbsp orange zest (optional)

Separate the leaves and stems from the roots. Cut the roots in half or into wedges, toss in good oil and roast in a 425F oven for 10 minutes.

Cut the washed leaves and stems into 1-inch long pieces. Heat a drizzle of olive oil in a frying pan over a medium-high flame, add the greens, stems and garlic, and cover with a lid. Once the greens start to steam, leave to cook, covered, for a minute, then take off the lid and stir until the liquor reduces. After a minute or two, when the leaves are just wilted, serve tossed with the roast roots, salt and pepper. If you like, top with ricotta and orange zest (or even roasted kumquats).