Leaf broccoli, also known as spigariello, is an unusual vegetable that’s popular in various parts of Italy where it goes by the name of cima di rape spigarello or cavolo broccolo spigariello.
Practically unknown in the United States, you won’t find leaf broccoli growing in many backyard gardens or offered for sale at your local market.
Leaf broccoli is very versatile in the kitchen, and the creative chef can find unlimited uses for this leafy green vegetable. The leaves can be eaten raw or used as an addition to fresh tossed salads. They can also be included as a healthful ingredient for your favorite smoothies and blended salads.
Spigariello can be steamed, sauteed, stir-fried, or boiled. Mix it in when cooking other greens such as kale, collards, and mustard greens. Leaf broccoli can also be substituted for other leafy greens in a multitude of your favorite dishes and gourmet recipes.
As far as seasonings, treat it as you would any other green. Modest amounts of salt and freshly cracked black pepper would be a great starting point, but sauteed garlic and onions would also add a nice flavor.
