Depending on what country you live in, you may already eat turnip greens. In Italy, say, they grow a species especially for its greens, cime di rapa, which is classically served wilted with anchovies. They are similar to collard greens, spinach or chard, and cooked in much the same way.
The turnip is one of my top five vegetables. The root is crisp, slightly peppery and complex, while the green tops and stems are nutritious, hearty and versatile. Turnips are a hidden gem that, treated with respect, can become the hero of any table: chargrilled and added to stews, grated raw into salads or baked and served as part of the Sunday roast.
They grow well in the British climate most of the year, so should not be hard to find. Eat the leaves quickly, though, because they perish much faster than the root, which will keep in the fridge for several months.
Wilted turnip tops with roast roots
Separate the leaves and stems from a bunch of turnip roots. Cut the roots in half or into wedges, toss in good oil and roast in a 220C/425F/gas 7 oven for 10 minutes. Cut the washed leaves and stems into 3cm-long pieces. Heat a drizzle of oil in a frying pan on a medium-high flame, add the greens, stems and a sliced clove of garlic, and cover with a lid. Once they start steaming, leave to cook for a minute, then take off the lid and cook, stirring, until the liquor reduces. After a minute or two, when the leaves are just wilted, serve tossed with the roast roots, a squeeze of lemon, salt and pepper. If you like, top with ricotta and orange zest, or even roast kumquats.