I have a pretty good idea of what you must be thinking at this point… what the heck is spigarello? Don’t worry, I found myself thinking the same thing at last week’s farmers market.
One of my favorite parts of living in Seattle is the amazing diversity of produce we have here. Over the years I’ve challenged myself to “cook outside my comfort zone” by trying a new vegetable when I find something that I’m unfamiliar with at the market and then experimenting with the best ways to prepare it. This week’s challenge was spigarello.
Broccoli spigarello is native to southern Italy and is completely different from broccoli, broccolini, or broccoli rabe (in fact, they’re not even in the same family). I love broccoli so I have no problem with its sometimes bitter taste, but spigarello is an entirely different story. The best way I can describe the taste is the sweetness of broccoli combined with the leaves of kale.
Let’s just say I instantly fell in love. And when you combine it with a little bit of garlic, toasted pine nuts, salt and pepper? Well that’s just my version of heaven.
This recipe involves very little prep and comes together quickly on the stove. I really liked my spigarello on the tender-crisp side so I kept the cooking time to a minimum. If you want a softer texture, cook it an additional 5 minutes.
What’s your favorite way to enjoy spigarello? Share your ideas in the comments below!
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