Sautéed Spigarello


  • 2 bunches spigarello
  • ¼ cup olive oil (the good stuff) 
  • 3 cloves garlic
  • 1 pinch red pepper flakes 
  • 3 tablespoons pickled raisins 
  • 2 tablespoons toasted pine nuts 
  • 1 tsp kosher salt 


    Bring a large pot of salted water to a boil.

    Wash the spigarello thoroughly. Pull the leaves off the stems, grabbing the leaves from the bottom and pulling toward the top. If the stems of the spigarello are tender, you do not need to separate them. Discard any tough stems.

    Add the spigarello to your pot of boiling water and blanch for 3 minutes, until the greens wilt slightly. Drain into a colander.

    Heat the olive oil in a large skillet over medium-high heat.
    Add the spigarello, season with salt and sauté until slightly crispy, about 3 minutes.

    Stir in the garlic, red pepper flakes, pickled raisins and pine nuts.

    Turn off the heat and stir often for about 1 minute. 

    If you like a more tart flavor you can also add a splash of the flavorful raisin pickling liquid.

    Pickled Raisins Ingredients

    • ½ teaspoon red pepper flakes 
    • ½ cup white wine vinegar
    • ¼ cup honey
    • 2 teaspoons mustard seeds
    • 2 sprigs thyme 
    • 1½ cups raisins

    Pickled Raisins Steps

    Add all ingredients with the exception of the raisins into a small saucepot and bring to a boil. Place raisins in a heatproof jar of other container and pour over the pickling liquid.

    You can use immediately or let sit in the fridge overnight. 


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