Better Than Kale? Yes!
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Always on the lookout for cold-hardy, richly-flavored greens, and a sucker for anything billed as "popular in southern Italy", I tried a new one this year.
Spigariello liscia in early October. The plants have set a few buds that quickly opened to flowers, but it's the leaves I'm after!
The dusky blue leaves are soft like a puppy's ear. Ready for steaming, braising, soups or stir fries.
Remove the leaf's center rib — it's as easy as removing Read more [...]
