Quick Braised Spigariello
Spigariello is an heirloom leaf broccoli with origins in southern Italy. It is similar to Tuscan kale with nutrient-dense leaves and a rich flavour.
1 bunch spigariello stems removed, leaves cut into 1 inch strips, rinsed and dried
3 tbsp olive oil
2 cloves of garlic finely sliced
pinch of chilli flakes
50ml water or white wine or combo of both!
We recently started stocking spigariello grown at Day’s Walk Farm. Spigariello is an heirloom leaf broccoli with origins in southern Italy. It is similar to Tuscan kale with nutrient-dense leaves and a rich flavour. Here, we braise the leaves quickly with garlic and chilli, before seasoning liberally with salt, pepper and lemon juice. So yummy!
Quick Braised Spigariello:
Warm the garlic and oil in a large frying pan and cook on low, stirring occasionally until the garlic is aromatic and light brown.
Add the chilli flakes and greens to the pan along with the tablespoon of water and cover with a tight-fitting lid and cook for 2-3 minutes.
Remove the lid and stir the leaves to evenly wilt them, season to taste with salt, then put the lid back on and cook until they’ve reached a desired tenderness.
If the pan looks dry, add another spoonful of water to prevent it from drying out. When the leaves are tender, check the seasoning and adjust as needed, then remove with tongs or a slotted spoon. Serve with lemon wedges and a drizzle of olive oil.