This recipe comes from Barbara Cecchini at The Urban Edge Farm in Brentwood. Spigarello is a spring crop that Barbara and her family pick fresh from their fields to sell at their farm store. An heirloom broccoli relative, spigarello is all leaves with understated flowers that do not form the big broccoli florets. It has the flavor of a sweet broccoli stem.
Side dish for 6
- 2 bunches spigarello
- 4 large garlic cloves
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Rinse spigarello and shake off excess moisture but leave damp. Chop coarsely. Peel garlic cloves and slice thinly.
Add 2 tablespoons extra-virgin olive oil to a sauté pan and heat over medium heat. Add sliced garlic and cook until light brown taking care not to burn oil or garlic. Add the chopped, damp spigarello to pan. Cook and stir until soft and tender, no more than 5 minutes. Finish with 1 tablespoon extra-virgin olive oil and salt and pepper to taste.