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Mamma Ratto's Roman Turnip Greens

The slightly bitter taste of turnip greens makes it an excellent accent for the richness of baked ham or spareribs. Turnip greens are prepared this way in Italy and in Italian areas of Switzerland. We always serve a little freshly grated parmesan cheese with this dish.


2 tablespoons olive oil

2 small cloves garlic, minced

2 pounds RATTO BROS. Turnip Greens

2 tablespoons dry white wine

Salt and freshly ground black pepper to taste

1 tablespoon pine nuts, lightly toasted


Heat the olive oil in a large heavy skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the greens and cook, tossing, until the greens begins to wilt, about 5 minutes. Stir in the wine, cover and cook until the leaves are tender but still very green, 2 or 3 minutes. Remove the cover, increase the heat to high, and cook, stirring to evaporate the liquid, about 1 minute. Season well with salt and pepper. Serve very hot, or at room temperature. Garnish with the pine nuts. Serves 6.