Olive Oil Herb Cubes



  • Left over Herbs, Chopped Finely

  • Olive Oil


  1. In a regular ice cube tray, layer 1 tsp. of chopped herbs or combination of herbs into each compartment

  2. Cover herbs with Olive Oil

  3. Freeze & keep for future use

*For future use: Just pop individual herb & oil cube into a sauté pan or pot, heat and use just as you would regular olive oil for stove top cooking!

Sauteed Spigariello



  • 1 bunch Spigariello, stems removed

  • 1 Small Yellow Onion, thinly sliced

  • 1 Clove Garlic, Minced

  • 1/2 Tbsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • Drizzle of balsamic vinegar

  • Salt and Pepper


  1. Remove Stocks from Spigariello; roll up leaves and make large ribbon cuts

  2. Mince Garlic, and Slice Onion

  3. In a medium sized pan, heat olive oil over medium heat

  4. After oil is warm, add onion and cook until fragrant (about 3 minutes)

  5. Add garlic, red pepper flakes and spigariello to the pan and let cook for three more minutes

  6. Slowly add 1 tbsp. of water to the pan, so that the spigariello is able to steam

  7. Continue to add small amount of water until the spigariello is wilted

  8. Remove from heat

  9. Season with salt and pepper and drizzle with balsamic vinegar.

  10. Serve as a side dish to your favorite local protein, or stir into freshly prepared pasta!