Instructions: Heat a large pot of water for the greens. While its heating, peel parsnips, then grate them lightly, stopping when you get to the core, which should be visible. You should have about 2 cups. Set aside.

When water comes to a boil, add salt, plunge in greens and cook until tender, about 5 minutes. Drain, press out much of the moisture, then chop coarsely.

Beat eggs. Then whisk in flour and 1 teaspoon salt. Stir in parsnips, greens and cheese. Season with pepper.

Melt butter in an 8 inch non-stick skillet. Add sage and walnuts and cook, stirring frequently, until they smell toasty, after just a few minutes. Add them to parsnip mixture.

Wipe out skillet and add enough oil to coat lightly. When hot, add parsnip mixture and pat evenly into pan. Reduce heat to medium-low and cook until golden, about 5 minutes. Slide galette onto a plate. Place skillet over it and, grasping both plate and skillet, flip them over. Cook second side until golden and crisp. Then slide galette onto a counter, cut into pieces and serve.

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