Salt3 cups spigarello leaves, or broccoli rabe leaves (stems removed)3 tablespoons extra-virgin olive oil2 1/2 teaspoons minced garlic
Pinch of chili flakes
Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add broccoli spigarello, and blanch until bright green and tender, about 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again.
In a medium saucepan over medium-low heat, heat olive oil until shimmering. Add garlic, cover, and cook until tender but not browned, about 1 minute. Add broccoli spigarello and chili flakes. Stir slowly to gently reheat. Serve hot with, if desired, gnocchi or risotto.
Adapted from the New York Times’ Diner’s Journal
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This recipe was most recently featured in
Boston Organics Newsletter No. 39 of 2015.