Ingredients

• 500 g clean turnip greens
• 200 g dried borlotti beans
• 200 g fresh porcini mushrooms
• 10 g celery
• 10 g carrot
• 10 g onion
• 10 g garlic
• rosemary
• laurel
• chili pepper
• salt
• extra virgin olive oil

Put soak the beans in plenty of cold water for 24 hours.
Drain them from the water and cook them in a saucepan with plenty of lightly salted water, together with celery, carrot and onion, also adding a sprig of rosemary and 1 bay leaf. Switch off after about 2 hours. Wash the buds and divide the leaves from the stems.
Centrifuge the latter to obtain a turnip greens water: season with salt and a pinch of chilli.
Clean the porcini mushrooms, cut into cubes and toss in a pan with a drizzle of oil and garlic for 2-3 minutes. Sauté the turnip tops in another pan with oil and chilli.
Heat the turnip greens water and pour a ladle into the dishes, add the porcini mushrooms, top leaves and borlotti beans. Complete with a drizzle of olive oil.

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