Sautéed Rabioles (white turnips) with Tops (turnip greens)

Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

Roughly chop the leafy greens in 10 cm ribbons. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Drain the greens and transfer them to cold water to cool. Then drain again and squeeze out excess water. Set aside.

Meanwhile, heat oil in frying pan over high heat. When hot, add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.

Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.