• 1/4 lb Palmetto Gardens turnip greens (sub kale or collards)
  • 1/4 onion, roughly chopped
  • 3 garlic cloves
  • 1/4 cup reserved pasta water
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 tsp marjoram
  • 1 tsp caraway seeds
  • 4 cups dry rigatoni
  • Red pepper flake, pinch (optional)
  • 1/2 cup cherry tomatoes, cut in half (optional)
  1. Bring a pot of water to boil on high heat. Don’t forget to salt the water.
  2. Add the turnip greens, onion, and garlic to the boiling water and let boil for about 2 minutes. Remove the greens but do not discard the water. Put the water back on the burner and bring back to a boil. Add the rigatoni and cook until just al dente (according to package directions). 
  3. When done, save about 1/4 cup of the pasta water. Drain the pasta and set aside.
  4. Add the turnip greens to a blender, along with the garlic, onion, marjoram, caraway seeds, salt, pepper, and olive oil. Blend until smooth.
  5. Add the green sauce into the pot, along with the pasta. Add the reserved pasta water, little by little, until you reach your desired consistency. Season with salt, pepper, and/or red pepper flakes, if necessary. Mix in the cherry tomatoes, if using.
  6. Enjoy with your favorite protein on top. Mine is salmon or roast chicken!


Recipe courtesy of Peter, @whonoms