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Recipe by Emporion
Sautéed Turnip Greens are a typical side dish of Apulian cuisine. They are simple to prepare and offer a unique, aromatic flavor. This dish is perfect to accompany meat or grilled fish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Trim and remove the stems and the tougher leaves; rinse them several times in plenty of water and boil them
Step 2 of 6: Drain them al dente and place them in a large nonstick pan in which you have previously heated the oil and browned the garlic
Step 3 of 6: Stir vigorously and add the salt, chili pepper and anchovy fillets
Step 4 of 6: Let them cook for just under 10 minutes, covering the pan with a lid or aluminum foil
Step 5 of 6: Before removing them from the heat, make sure they are not soupy; if so, increase the heat and uncover them
Step 6 of 6: Let them cool slightly and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving341 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,056 kJ252 kcal | 310 kJ74 kcal |
| Fat | 14.41 g | 4.23 g |
| of which saturated fatty acids | 2.79 g | 0.82 g |
| Carbohydrates | 9.06 g | 2.66 g |
| of which sugars | 8.45 g | 2.48 g |
| Fibre | 6.41 g | 1.88 g |
| Protein | 19.29 g | 5.66 g |
| Salt | 0.14 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
