Spigarello, an Heirloom variety of broccoli, is considered a parent to raab. While this recipe can easily accommodate nearly any leafy green, why not test out something new? Mix and match with any favorite cooking fat to expand the number of choices you have even more!
Ingredients
1 bunch organic spigorello
2 tablespoons duck fat, pasture fed lard or coconut oil
6 cloves garlic (or more)
1 small Meyer Lemon, half juiced and the other cut in wedges for garnish
1 tablespoon olive oil
Instructions
Wash leaves and chop finely, separating stems and leaves
Heat fat in cast iron skillet over medium high
Smash garlic cloves using side of chef's knife
Saute garlic until charred
Add stems, stirring
Turn off heat and add leaves
Cover and let sit one minute
Squeeze juice from half the lemon on top
Garnish with lemon wedges and olive oil
Serve with your favorite wild protein, such as salmon or black cod
Recipe by Paleoista at https://www.paleoista.com/?p=47083