Spigarello is a relative of broccoli and some people call it broccoli leaf. It is a thick, leathery green that I think tastes great. This preparation with the shallots, garlic, and lemon-honey is superb!
Salmon with Sauteed Spigarello, serves 2
for the salmon:
2 salmon filets, skin-on
sea salt and fresh cracked black pepper
Rub salmon with EVOO and season with salt and pepper. Grill over medium heat (skin side down first then flip half way through) until cooked to your liking. I like mine moist and pink so I do about 3-5 minutes on each side, depending on thickness of the filet.
for the spigarello:
1 bunch spigarello (would work with another hearty green such as kale), washed and dried
1 small shallot or about ¼ cup chopped red onion
1 large clove garlic, minced
red pepper flakes to taste
sea salt and pepper to taste
juice of ½ a lemon
1 tsp raw honey or agave syrup for drizzling
Remove tough stems from spigarello and discard. Roughly chop leaves. Heat EVOO in medium skillet over medium heat. Add spigarello and sauté until beginning to soften. Add shallot, garlic, and red pepper flakes and continue cooking, stirring, until shallots are soft. Season with salt and pepper, lemon juice and a drizzle of honey. Toss to coat.
Serve salmon and greens with couscous or quinoa if desired.