Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots| Celeriac | Chard | Chinese Broccoli | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Herbs | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  | Storage Tips (downloadable .doc)

Spigarello

Bret Macris’s Sautéed Spigarello With Chile Flakes and Honey
1 bunch spigarello
1 tbs. extra-virgin olive oil
1 tsp. shallot, minced
1 tsp. garlic, minced
Pinch dried red chile flakes
Salt and pepper to taste
Lemon to taste
1-2 tsp honey
Coarse sea salt to finish

(1) Cut off the lower stems of the spigarello leaves. (If the leaves are large and the stems tough throughout, remove them completely, as you might from kale.) Blanch the leaves and drain them in a colander, or dry them on paper towels or in a salad spinner. Heat olive oil in a large sauté pan over medium-high heat. Just before the oil starts to smoke
(2) add the spigarello and cook until slightly brown around the edges and a little crisp. Add the shallots, garlic, and chili flakes. Lower heat to medium or medium-low and cook, but don’t brown the shallots and garlic.
(3) Season with salt and pepper and a squeeze of lemon juice. Plate the spigarello, drizzle with honey, and sprinkle a little sea salt over the top.