I did not take a picture but before you throw out your turnip leaves, try this:
Spaghetti con le Cime di Rapa
800g Fresh turnip leaves washed
6 Anchovie fillets (the salty ones packed in oil) use more if you love anchovie
2 Cloves of Garlic
i pinch of dried chili or a bit of fresh, not too hot
Dash of olive oil
Blanch the leaves in boiling salted water until the leaves have wilted. Chop the leaves and stems in to bite sized pieces. Drop the pasta in to the pot of boiling salted water. Start the sauce by putting the olive oil in to a pan big enough to hold the sauce and pasta, add the chili and garlic . When the garlic is soft add the anchovies and stir until dissolved. Add the leaves, stir once or twice while cooking – about 5 minutes should do it. When the pasta is al dente (not sloppy) add the pasta to the sauce in the pan and stir once. Serve immediately with a bit of Parmigiano over the top.
We also eat this sauce as a side with meat.