turnip greens are very popular in Mediterranean cuisine, especially in the southern regions of Italy.

They are characterized by thin stems and jagged, curly leaves, similar to those of radishes or turnips. The leaves have a bitter and slightly spicy flavor, while the yellow flowers are edible but less common in varieties cultivated for leaf consumption.

White cauliflower is a variety of cauliflower with an ivory white color. It is a crunchy and juicy vegetable with a sweet and delicate flavor.

It can be eaten raw in salads or cooked by boiling, steaming, roasting, or used as an ingredient in soups, stews, baked dishes, and much more. Its neutral nature also makes it suitable for being transformed into mashed cauliflower or risotto.

White zucchinis are distinguished from green zucchinis by their lighter color. They are usually elongated and cylindrical in shape, with a smooth surface free from stripes or ridges.

They have a tender and crunchy texture with a delicate, slightly sweet flavor. They can be enjoyed sautéed, grilled, baked, or used in soups, stews, and salads.

Like green zucchinis, white zucchinis are also rich in nutrients, including vitamins, minerals, and antioxidants. They are particularly high in vitamin C, vitamin A, potassium, and dietary fiber, making them a healthy choice for a balanced diet.