Spigarello I have discovered is an heirloom variety of broccoli rabe without the bitter. Originating in Southern Italy the leaves can be both small, thin and strap like or large and wide much like kale. Tasting like broccoli especially as it sweetens with frost it is one of my new favorite greens.
1 bunch spigarello
1 tablespoon olive oil
1 or 2 or 3 cloves of garlic ( I like garlic)
Salt and Pepper to taste
Wash and roughly chop the spigarello into bite size pieces. Chop the garlic. Heat a skillet add the oil and garlic cook just until fragrant – be careful garlic burns easily. Add chopped spigarello cook just until wilted. Season to taste with salt and pepper.
I found a few recipes that called for pine nuts I prefer walnuts you can also use sunflower seeds or pumpkin seeds for a different flavor. For some spice add chilie flakes. For some sweet add honey or maple syrup. You can add dried fruit if you want a different kind of sweet. The possibilities are endless!!!