Spigarello with PoachedĀ Eggs

July 15, 2013
0 Ratings
  • Serves 1-2
Author Notes

I'm a huge fan of broccoli and broccoli rabe so as soon as I heard about Spigarello, a cousin of broccoli, I was itching to try it. The variety I used was flat and had the bitterness of broccoli rabe, but the curly varieties are supposed to be very mild. Buy the variety that suits your taste buds. If you can't get your hands on spigarello, you can use spinach, kale or broccoli rabe for this simple dish. —Dorie Colangelo

What You'll Need
  • 1 bunch spigarello, washed and stems removed
  • 1 large clove garlic, minced
  • 1 tablespoon olive oil
  • 2 eggs, cracked into a small bowl
  • Coarse salt, to taste
  • Freshly cracked black pepper, to taste
  1. Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes.
  2. Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds.
  3. With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat. Saute for about 3-4 minutes.
  4. Meanwhile, turn the heat on the cooking water down to low. When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool. Cook the eggs for 5-6 minutes (or however done you like them).
  5. When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.
  6. Plate the spigarello with the eggs on top. Sprinkle with extra salt and pepper and serve immediately.

See what other Food52ers are saying.

0 Reviews