1 bread roll
60 g turnip greens, washed
20 g CICIONI, sliced
10 ml extra virgin olive oil
½ clove garlic, unpeeled
pinch of chili
handful of spicy shoots (cress, radish or rocket)
Toss the turnip greens in a heated pan with the oil, garlic, chili and salt for a few minutes. Remove the garlic.
Fill the sandwich with a layer of turnip greens, the CICIONI and the shoots.
This sandwich also tastes great served cold.