My neighbor who has the hen, sheep and cow additionally has fantastic raised beds and he or she grows a lot of veggies. Just lately she requested if I would like some spigarello leafy greens as a result of she had plenty of them. I needed to lookup what sort of greens spigarello are. Seems they’re like a mix of arugula and kale, though they’re members of the broccoli household.
Broccoli spigarello, or spigarello for brief, has the bluish-gray hue of its cousin cavolo nero (Italian black kale). Its leaves are like lengthy, skinny broccoli leaves with ruffled edges that twist and twirl upward from the stem.
She introduced over a produce bag full and we loved them for a few meals.
By no means having cooked these greens, I made a decision to go together with a technique that may permit the greens to shine. I sautéed a half onion in slightly olive oil, turning the warmth to low after a minute, then stirred continuously till they have been translucent and slightly bit golden in coloration. I rinsed the greens briefly in chilly water after which threw them into the pot the place I stirred them shortly to coat with the onions and oil. In simply minutes they wilted. I sprinkled in a bit of excellent balsamic vinegar, a few 1/2 teaspoon, stirred that in and served the spigarello greens as a aspect dish to the hunter’s fashion hen.
They made an excellent distinction to the mellow hen and tomatoes and mushrooms because the greens have been barely bitter however flavored with the slight sweetness of onion and vinegar.
If you do not have entry to this explicit inexperienced, attempt arugula, chard, kale, broccolini…all of them can be nice ready this manner.
