Spigarello with Green Garlic, Eustice Limequat and Pine Nuts
Serves 4-6Recently, while at my local farmers’ market, I discovered spigarello, which is a leafy green belonging to the broccoli family and native to southern Italy. Here, I combined it with green garlic, Eustice limequats and pine nuts, which I found to be a delightful compliment to the heirloom greens.
Ingredients
- 1/4 cup pine nuts
- 1 pound spigarello
- 2 green garlic bulbs , chopped
- 3 Eustice limequat , sliced, plus the juice of 1 more
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Heat a medium pan over medium-high heat. Add the pine nuts and cook for 4 minutes, until lightly browned, stirring. Remove from heat and set aside.
- Heat 1 tablespoon olive oil in a large pan over medium-low heat. Add the green garlic and Eustice limequat and cook for about 3 minutes, gently stirring. Remove from the heat and set aside.
- Heat the additional 2 tablespoons of olive oil in the pan over medium-high heat and add the spigarello. Season with salt and pepper and cook for about 3-4 minutes. Return the green garlic and limequat slices to the pan. Stir in the pine nuts and limequat juice and cook for 2-3 minutes.
- Arrange on a serving platter and serve right away.
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