Garlicky Turnip Greens Penne

1. Prep the Turnip Greens

Start by removing the tough stems from the turnip greens. Roll the leaves into a cylinder and slice them into thin ribbons. This will make them easier to cook and blend seamlessly with the pasta.

2. Blanch the Greens

Bring a large pot of water to a boil and add a tablespoon of kosher salt. Once boiling, blanch the turnip greens for about one minute, then transfer them to a colander using a spider or slotted spoon. Let them cool while you prepare the garlic.

3. Chop the Greens

Once the greens are cool enough to handle, roughly chop them. This will help them integrate well with the pasta later on.

4. Infuse the Oil with Garlic

In a Dutch oven, warm 6 tablespoons of extra-virgin olive oil over medium heat until it shimmers. Add the sliced garlic and sauté for about 3-4 minutes, or until the garlic turns a lovely golden color. This step is crucial as it infuses the oil with a deep, rich garlic flavor. Once done, strain the oil to remove the garlic, transferring the crispy slices to a small bowl.

5. Cook the Greens

Return 4 tablespoons of the garlic-infused oil to the Dutch oven. Add the chopped greens and cook them over medium heat for about 3 minutes, stirring often. This will help the greens soak up that wonderful garlic flavor.

6. Cook the Pasta

Meanwhile, bring the reserved water back to a boil. Add the penne rigate and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water.

7. Combine and Heat

Add the cooked pasta and the reserved pasta water to the Dutch oven with the greens. Cook over high heat, stirring frequently, until the liquid has almost evaporated. This step helps the pasta absorb the flavors from the greens and the garlic oil.

8. Season and Serve

Divide the pasta among plates. Sprinkle each serving with the crispy garlic slices, a pinch of red pepper flakes if you like a bit of heat, and ½ cup of umami powder. Drizzle with the remaining garlic oil and finish with a touch of freshly ground white pepper.