Naples' favourite bitter green, ready the moment you open the tin, which beats an afternoon of blanching.

Greci prepares Italian turnip tops from fresh, following the traditional friarielli recipe with garlic and chilli, and packs them in sunflower oil.

Pleasantly bitter and savoury, softened by the oil, with a hint of garlic and a little warmth from the chilli.

Drain and pair with sausage on a pizza or in a panino, or toss through orecchiette with a spoon of the oil and some grated pecorino.