Grelo
The grelos (species Brassica rapa L. var. rapa), also known as rapini, commonly called in the United States as broccoli raab or broccoli arabic; also known in Chicago as Italian broccoli, broccoli rabe (raap or raab); broccoletti (Italy); cime di monkfish, or, broccoli di monkfish, cumbre di rapa (Rome); rapp or friarielli (in Naples); broccoli-rave (France), are a vegetable widely used in Spain (Asturias and Galicia), Italy and northern Portugal. An almost identical vegetable, kai-lan (芥兰), is part of Chinese cuisine.
The turnip is the flower bud of the turnip (B. rapa var. rapa), at the end of which the flowers appear. Its appearance is that of a more or less thick stem (it can reach the thickness of the thumb of the hand) from which some leaves emerge and, at the end, the flowers. When the plant is still young and does not have any, it is called nabiza.
Description and characteristics
This plant is a member of the Brassicaceae family, with a difficult taxonomy. Turnip tops are normally scientifically classified as Brassica rapa subsp. rapa, within the same subspecies as the turnip, but there are other designations, such as Brassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo and Brassica campestris ruvo.
Brassica rapa (rapini) has many spiked leaves surrounding clusters of green shoots. It has edible yellow flowers and can bloom among the buds.
The flavor of turnip tops has been described as very pleasant, slightly bitter and spicy, close to walnut. Turnip tops are a source of vitamins A, C, and K, as well as potassium, calcium, and iron.
The turnip top is edible while it is tender. When the flower is developed, the turnip top hardens and its consumption is no longer possible, since it never softens no matter how much it is cooked. A good system to know if the turnip top is soft or not, consists of giving it a transversal cut at its end. If the center is very white (snow white) the turnip top is inedible because of its hardness.
The young leaves of the Brassica rapa, called nabizas, are used in the kitchen of many countries, they are the same or similar varieties to those that in southern Europe are called grelos turnips.
The cultivated vegetable probably descended from a wild plant related to the turnip that grew well in China, or in the Mediterranean region. The turnip grelo is similar in shape to the Chinese Brassica oleracea cultivar called kai-lan. Brassica rapa is currently cultivated throughout the world. The turnip grelo is available year-round, but its peak season in the Northern Hemisphere is fall through spring.
Uses
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In Spain, the main producer and consumer of turnip tops is Galicia. They are used to cook Galician broth and other typical dishes, such as pork shoulder with turnip tops, which is typical of Carnival, a time when turnip tops are ripe.
Some people confuse turnip greens with turnip greens. Both products are turnip leaves and flower buds, but the turnip tops are harvested just before flowering, when the buds appear (a process known as "grelar" in Galician) and the turnips are the same leaves before that phase (from October-November).
Culinary art in Europe
In Europe, turnip greens are eaten in Italy, Germany, Portugal, Spain and the Netherlands.
Gastronomy of Spain
In the eastern part of Cantabria, with its epicenter in Laredo, it is cultivated for internal consumption. Laredo, Liendo, Guriezo, and to a lesser extent Colindres, are the producing places. In these lands it is called respigos. They are truly appreciated having a day of Respigo in the month of November in the town of Laredo, with popular tastings at a symbolic price. Its simplest preparation is cooked with a refried garlic and ham or bacon cubes, although there are many recipes.
It is very popular in Galician cuisine. Its intensive consumption in inland areas is related to endemic goiter in Galicia, which has now been resolved thanks to awareness campaigns and the consumption of iodized salt. Goiter is the abnormal growth of the thyroid gland and not many years ago it was common to see women in rural areas with swollen necks as a result. The problem was generated because the consumption of turnip tops, and their selenium contribution, prevented the thyroid gland from absorbing the little iodine contained in the diet, with little consumption of fresh fish. Turnip tops are easily prepared in meat dishes, such as pork shoulder with turnip tops, in its most traditional way, as well as in Galician broth, which can also be made with turnip greens or cabbage.
The Turnip Turnips from Monfero and Santiago are famous. On the road from Santiago to La Coruña, it is common to see lots of turnip greens in front of the neighbors' houses, for sale to people who travel on that road.
In more modern preparations you can find the turnip tops in scrambled eggs, with prawns or other shellfish, or it can be prepared in different empanadas such as turnip top and scallop empanada.[citation required]
It is also very popular in Leonese cuisine in the areas bordering Galicia.
Portuguese Gastronomy
It is essential in many dishes of Portuguese cuisine.
Gastronomy of Italy
It is consumed mainly in southern Italy (in Neapolitan it is called friarielli), in particular, Basilicata, Puglia, and Campania (capital Naples) and in Sicily as well as cooking romana (in Rome the turnip top is called: broccolétti).
In Umbria and other regions of Italy, turnip tops sautéed with garlic are eaten: “ají y guanciale” can be a side dish for porchetta, or also for grilled pork ribs and sausages and other dishes of pork. In Italy the root of the turnip top is used in much of the cooking of the south, especially in the province of Bari (in Bari the turnip top is called: Cime di Rapa).
Gastronomy of Germany
In Germany, turnip tops are consumed, which are called Stängelkohl or Rübstiel (Brassica rapa var rapifera subvar. pabularia), traditionally in the Rhineland. The turnip top is also known in the Rhine region and in Westphalia. There, the young stalks of the month of May are usually chopped and steamed and served with meat dishes. A dish with mashed potatoes is also common.
Gastronomy of the Netherlands
It is frequently consumed as a garnish for meat dishes in the gastronomy of the Netherlands, it is known by the name of Raapstelen.