This Italian green translates as "head of turnip" and is sometimes called Cima di Rapa. This specific turnip variety is grown especially for the immature flowering head, not the root. You can use the entire thing: leaf, stem, and head. In Italy it is prized for a bitter kick which mellows slightly when it is cooked. It is traditionally cooked with pasta. Simply sautee with garlic and lemon and add to pasta with a sprinkle of Parmesan cheese.