These hearty, kale-like greens are cooked with garlic and chili flakes, then drizzled with honey for just a touch of sweetness.
1 bunch spigariello
1 tablespoon olive oil
1 teaspoon shallot, minced
1 teaspoon garlic, minced
1 tablespoon honey
Pinch dried chili flakes
Fresh lemon juice to taste
Sea salt and fresh ground pepper
1. Cut off the lower stems of the spigariello leaves. (If the leaves are large and the stems tough throughout, remove them completely, as you might from kale.) Blanch the leaves and drain them in a colander, or dry them on paper towels or in a salad spinner.
2. Heat olive oil in a large sauté pan over medium-high heat. Just before the oil starts to smoke, add the spigariello and cook until slightly brown around the edges and a little crisp. Add the shallots, garlic, and chili flakes. Lower heat to medium or medium-low and cook until fragrant, but don’t brown the shallots and garlic.
3. Season with salt and pepper and a squeeze of lemon juice. Plate the spigariello, drizzle with honey, and sprinkle a little sea salt over the top.