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(Cavolo broccolo spigariello; Leaf broccoli; Spigarello) This fresh green from southern Italy has become quite a hot item among foodies and top chefs. It is technically a broccoli but without the dense green heads of broccoli. Instead it is something like a miniature kale but sweeter and milder. It is actually the ancient parent of the Italian green
but with a less pronounced bitter edge. You can cut it all season and it keeps coming back. One aficionado wrote, "I love vegetables like this that I can run out and grab quickly to steam, put in pasta or soup, top a pizza, or add to an omelette." Try the leaves sauteed or braised with garlic, shallots or onions, with feta or cheddar cheese. In Naples it is traditionally added to
or "married soup", made with leftover meats, vegetables and bitter greens found locally. Great source of vitamins A, C and K, rich in antioxidants, and has anti-inflammatory and immune-enhancing properties. Start transplants indoors 4-6 weeks before outdoor planting time or sow direct in the garden after last frosts. Also can be cut as a baby leaf green when 10-15cm (4-6") high. 45 days.
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Copyright © 1997-2023 Otto Richter and Sons Limited. All rights reserved.