Greleiro Senhora da Conceição Turnip
Sautéed in olive oil and garlic, brightening up a rice dish, ‘migas’ or a soup, the greens are a very Portuguese flavour in their own right.
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Vegetables, specifically turnip greens, have gained expression as a fashionable food. They are even consumed, nowadays, in shakes and juices as superfoods capable of preventing various illnesses and ailments. The leaves are rich in iron, calcium, vitamin A and other nutrients, forming a natural source of energy. It is not surprising that leafy greens are promoted as indispensable ingredientes for a healthy and balanced diet. However, turnip greens are a classic ingredient in Portuguese cuisine and they have been for many years. The Portuguese have a habit of acquiring vegetables in markets and at fairs, or grow them in vegetable gardens, and consuming them in large amounts almost from birth. The bitter leaves of the turnip occupy a special place in Portuguese hearts and are used flexibly in their kitchens. Sautéed with garlic in olive oil and served as a side dish, or added to rice, soup or the traditional bread dish ‘migas’, its taste persists in the gastronomic heritage of the Portuguese people. Cultivating this variety is to elevate Portuguese cuisine to its most distinctive exponent. And it is a way to honour the name of the Virgin Mary. Our Lady of the Immaculate Conception is the patron saint of many villages in Portugal, in honour of which pilgrimages and processions are organised, usually once a year.
- Scientific name
- Brassica rapa
- Family Name