Spigariello is an heirloom broccoli plant with sweet and tender leaves. Riccia is a curly-leafed Italian Spigariello variety that has it all: the classic sweetness of a winter-grown Brassica, a slight mustardy kick, reminiscent of Broccoli Raab, a substantial stem that's crunchy, not woody, and all that manifested in a beautifully serrated dark green leaf. Move over, Kale, Spigariello's here.
To cook Spigariello, start by adding shallots and garlic or any other allium to a cast iron with high heat oil. Chop up the stems first and throw them into the pan once the shallots and garlic have begun to sweat a bit. After two minutes, add the leaves, coarsely chopped. Shake the pan around to make sure the shallots don't burn, then remove from heat after 3-4 minutes, before the greens are full cooked. They'll continue to wilt and become more tender after. Season to taste, and add some red pepper flakes for an extra kick or some raisins or dried cranberries to bring out the Spigariello's natural sweetness.