This is SO GOOD! Upon seeing broccoli spigarello listed on Farmer Dave’s Wakefield Farmers Market pre-order page last week, I thought “What is THAT?” Well, now I know and it is my new favorite green. Tasty raw in a mixed greens salad, and perfect for soups, casseroles, and whatever needs more green in it, it shines when sautéed in olive oil, first with some salt, and then with garlic and hot pepper flakes added at the end of cooking before serving with a sprinkle of balsamic or apple cider (or your favorite) vinegar. You need to try this!
You can watch my cooking demo video HERE. And see the WFM Playlist for all this years demos.
This recipe and commentary, below, is verbatim from:
Spigarello sautéed Italian style
To prepare spigarello, first pull the leaves from the stems, much as you would strip the needles off a stem of rosemary. Then cook the leaves as you would other leafy greens such as chard, kale or … broccoli rabe.
Blanched and sauteed with olive oil and garlic in the Italian style, spigarello’s leaves, which are slightly firmer than mustard greens yet more delicate than kale, get nice and crisp around the edges.
- 2 bunches of spigarello
- ¼ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- 3 garlic cloves, minced (about 2 tablespoons)
- Pinch red pepper flakes
- 1 teaspoon good balsamic or apple cider vinegar
Wash the spigarello thoroughly. Pull the leaves off the stems, grabbing the leaves from the top of the stem and pulling toward the bottom to remove (in the same way you’d strip rosemary needles). Discard the stems. Bring a large pot of salted water to a boil. Add the spigarello, return to a boil and blanch for 3 to 5 minutes, until the greens wilt slightly and bend easily in the pan. Drain in a colander.
Heat the olive oil in a large heavy skillet over medium-high heat. Add the spigarello, season with salt and sauté until slightly crispy, about 3 to 5 minutes.
Stir in the garlic and red pepper flakes, turn off the heat and let stand for about 1 minute, stirring often. (If the pan is too thin to hold much heat, cook over low heat for 1 minute after adding the garlic and pepper flakes.) Sprinkle with vinegar and toss lightly. Serve warm.