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Categories: Sides, Vegetables, Vegetarian

Spigarello sauteed Italian style

Spigarello sauteed Italian style
Los Angeles Times

"Asking a farmer where he gets his seeds," says Bill Coleman, of Coleman Family Farms in Carpinteria, "is like ... I don't know what to compare it to. You just don't do it." The particular seeds in question are those ... Read more

Total time: 20 minutes | Serves 4
Note: From Mark Peel at Campanile, where this is served as a side dish with braised chicken, creamy polenta and charred cherry tomatoes.
  • 2 bunches of spigarello
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 3 garlic cloves, minced (about 2 tablespoons)
  • Pinch red pepper flakes
  • 1 teaspoon good balsamic or apple cider vinegar

Step 1Wash the spigarello thoroughly. Pull the leaves off the stems, grabbing the leaves from the top of the stem and pulling toward the bottom to remove (in the same way you'd strip rosemary needles). Discard the stems. Bring a large pot of salted water to a boil. Add the spigarello, return to a boil and blanch for 3 to 5 minutes, until the greens wilt slightly and bend easily in the pan. Drain in a colander.

Step 2Heat the olive oil in a large heavy skillet over medium-high heat. Add the spigarello, season with salt and saute until slightly crispy, about 3 to 5 minutes.

Step 3Stir in the garlic and red pepper flakes, turn off the heat and let stand for about 1 minute, stirring often. (If the pan is too thin to hold much heat, cook over low heat for 1 minute after adding the garlic and pepper flakes.) Sprinkle with vinegar and toss lightly. Serve warm.

Each serving:
156 calories; 4 grams protein; 6 grams carbohydrates; 466 mg. sodium.
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