Category: Spigarello

Spigarello is native to southern Italy and while in the broccoli family tastes and behaves a little more like Tuscan kale. It's delicious in any case and you can use most of the tender stems.... Read more »

Spigarello just needs a little oil and salt to be delicious, and a little garlic doesn’t hurt. Add a little onion or some herbs if you’d like, but it’s delicious as is. This recipe works well with kale too.  ... Read more »

Spigarello is a unique leafy green that’s native to southern Italy. This nutritious green is part of the broccoli family, but it doesn’t have the sometimes sharp flavor of broccoli and other cruciferous vegetables. It’s wavy leaves are mild and slightly sweet with a sturdy but tender texture. There is a less common variety of spigarello that has flat leaves that can be slightly more bitter and then blanching them first is a good idea.   Similarly to kale, spigarello holds its shape and structure when cooked so it works well in soups, stews and sautés. It’s also delicious when blanched with a squeeze of lemon or thinly sliced and massaged in a salad.... Read more »