Spigarello with Green Garlic, Eustice Limequat and Pine Nuts

Serves 4-6

Recently, while at my local farmers’ market, I discovered spigarello, which is a leafy green belonging to the broccoli family and native to southern Italy.  Here, I combined it with green garlic, Eustice limequats and pine nuts, which I found to be a delightful compliment to the heirloom greens.

Ingredients

• 1/4 cup pine nuts

• 1 pound spigarello

• 2 green garlic bulbs , chopped

• 3 Eustice limequat , sliced, plus the juice of 1 more

• 3 tablespoons extra-virgin olive oil

• Sea salt and freshly ground black pepper

Instructions

• Heat a medium pan over medium-high heat.  Add the pine nuts and cook for 4 minutes, until lightly browned, stirring.  Remove from heat and set aside.

• Heat 1 tablespoon olive oil in a large pan over medium-low heat.  Add the green garlic and Eustice limequat and cook for about 3 minutes, gently stirring.  Remove from the heat and set aside.

• Heat the additional 2 tablespoons of olive oil in the pan over medium-high heat and add the spigarello.  Season with salt and pepper and cook for about 3-4 minutes.  Return the green garlic and limequat slices to the pan.  Stir in the pine nuts and limequat juice and cook for 2-3 minutes.

• Arrange on a serving platter and serve right away.