Experimentation yields results – just not always the results we expect. Such is the case with our trail planting of the Italian broccoli, Cavolo Broccolo a Getti di Napoli. The picture on the seed packet indicates that this sprouting broccoli is harvested mainly for it’s leaves, but those leaves (and the shoots of sprouting broccoli) are reported to be slender and spear-like.
Well…not so much.
While it’s true that this is a prolific plant, just as it is purported to be:
This plant stands 40 inches tall
I’ve yet to see a single sprout or slender leaf that remotely resembles the cover of the seed packet.
Big broad broccoli leaves with no shoots
At first I was waiting to harvest the leaves until the shoots appeared. Perhaps the shoots will come later, but I can’t wait any longer.
So now what? A recipe, of course!
https://www.seriouseats.com/recipes/2016/05/sauteed-broccoli-rabe-italian-recipe.html – a simple dish, boiling the greens, then saute them with olive oil, garlic, and chili flakes.
Another recipe that I plan to try is this one from Sweet Delights of Home (dolcideliziedicasa.blogspot.com):
http://dolcideliziedicasa.blogspot.com/2011/01/zuppa-di-minestra-nera-con-fagioli.html
Roughly translated:
the broccoli, being careful to take only the tender leaves and the central
core called “cimmolelle”. “Wash thoroughly and cook in boiling salted
water for about ten minutes! Drain and pour into pot with remaining
ingredients. There is no need to prepare and cook with lightly fried onions. Salt for half
an hour to make sure that all ingredients blend!
prepare polenta. Pour into a pan with oil
until they turn hot. It will have formed a crust.
Sounds dreamy, yes?
What would you do with this odd vegetable? Post your suggestions here.
