Orecchiette with turnip greens

Clean the Turnip greens thoroughly, discarding any tough stems and yellowed leaves. Separate the florets and tender leaves.

Bring a large pot of water to a rolling boil. Add 15 grams of Sea salt to the water. Add the Turnip greens to the boiling water and blanch for 5-7 minutes, until tender. Remove the Turnip greens with a slotted spoon and set aside, reserving the cooking water.

In the same pot of boiling water, add the Orecchiette and cook according to package instructions until al dente.