Grelos

Grelos are the flowering tops and tender leaves of the turnip plant (Brassica rapa), a staple green vegetable in Minho and Trás-os-Montes cuisine. Harvested in winter and early spring, they have a pleasant, slightly bitter flavour that pairs beautifully with the fatty, smoked meats of northern Portugal. They are nutritionally rich, packed with vitamins and minerals.

Grelos are essential in cozido à portuguesa, sautéed with garlic and olive oil as a side dish, or added to bean soups. In the Minho, grelos com rojões (with fried pork pieces) is a classic pairing. The vegetable is so important to northern cuisine that the turnip green season is anticipated with the same enthusiasm other cultures reserve for truffles or asparagus.