Spigarello with Raisins and Pine Nuts Recipe

Introducing… spigarello!

Well, it is new to me, at least.  It is not often that I come across a vegetable that, not only have I never tried, but that I haven’t even heard of before. I love the challenge of trying new things, and this week, I noticed spigarello on the list of add-ons for our weekly CSA and had to make sure it was part of our delivery this week!

Spigarello is related to broccoli. In fact, it is an heirloom variety often referred to as “broccoli spigarello,” or sometimes as “leaf broccoli.” It is leafier than broccoli, and sweeter than some wilting greens like kale. The texture of the leaves feels similar to kale, but the stems are not quite as tough and you can chop and sauté them up along with the leaves.

Sautéed greens really don’t need much in the way of fancy prep to make them delicious. This simple sauté of greens with garlic, pine nuts, and raisins is a classic combination that really works for spigarello.

Well, I’m a fan. A big one. And as much as I want to see what else I can do with this wonderful ingredient, this simple preparation was so simple, so tasty, so GOOD, that I may not be able to stray from it for awhile yet.

Here’s how to make spigarello with garlic, raisins, and pine nuts

Soak 1/8 cup of raisins or currants in hot water for 5-10 minutes, then drain.

Roughly chop the spigarello leaves (I left the stems in because they were tender but added some texture and body to the final dish).

Mince 2 cloves of garlic, or slice one stalk of green garlic, like I used here.

In a dry skillet, toast 1/8 cup of pine nuts over medium heat. Keep a close eye on them and stir them often because they toast really quickly! They only need about 45 second to a minute to get a little color. Remove them from the pan  and save them in a  bowl.

Return the pan to the heat and add 2 tablespoons of olive oil and allow it to heat up. Add in the garlic and allow it to heat and start to soften, just about a minute or two. Then start to add in the chopped spigarello leaves. As with many sautéed greens, they will cook down quite a bit, so you can add the greens a little at a time as the first set starts to wilt.

The greens are done once they are wilted, bright green, and shiny. They are really nice a little al dente, so don’t over cook them. Once they reach this stage, add in the raisins and stir to distribute. Then move everything over to a serving bowl and sprinkle the pine nuts on top.

I hope you’ll give this spigarello with garlic, raisins, and pine nuts a try! If you’ve tried this recipe then please make sure to rate the recipe and leave a comment below. You can also FOLLOW ME on INSTAGRAM and PINTEREST. I would love to hear from you!

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Spigarello with Raisins and Pine Nuts

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Spigarello sautéed with garlic and topped with pine nuts and raisins is a quick, simple, and perfect introduction to this wonderful ingredient!

Course: Side Dish

Cuisine: Italian

Servings: 4

Calories: 137 kcal

Ingredients

• 1 bunch spigarello roughly chopped
• 2 cloves garlic minced (or 1 stalk of green garlic, sliced)
• 1/8 cup raisins
• 1/8 cup pine nuts
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

1. Cover raisins with hot water and soak for 10 minutes. Drain and reserve.

2. Heat a dry skillet over medium heat. Add the pine nuts to the skillet to toast them, 40 second to a minute. Make sure to move them every few seconds so that they don't burn. Pour into a bowl and reserve them.

3. Return the pan to the stove. Add the olive oil to heat. Add the garlic and sauce a minute or two until it starts to soften. Move it constantly so it doesn't burn. 

4. Add the chopped spigarello to the pan in handfuls. If it doesn't all fit, allow the first portion to begin to wilt, and as more room becomes available, add more greens. Sauté until the color of the greens intensifies and they start to wilt. Sprinkle on a bit of salt and pepper to taste. 

5. Turn off heat and add the raisins to the pan, and stir in with the greens to distribute. Move the greens and raisins to a serving bowl and sprinkle the reserved pine nuts.