Spigarello sauteed Italian style Recipe - Los Angeles Times
"Asking a farmer where he gets his seeds," says Bill Coleman, of Coleman Family Farms in Carpinteria, "is like ... I don't know what to compare it to. You just don't do it." The particular seeds in...
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Ingredients
- 2 bunches of spigarello
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- 3 garlic cloves, minced (about 2 tablespoons)
- Pinch red pepper flakes
- 1 teaspoon good balsamic or apple cider vinegar
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