Fresh local, organically grown Spigarello, an Italian heirloom green that's technically a leaf broccoli rather than a true kale, though it's grown and eaten much like one. Rather than forming a tight head, the plant channels its energy into slender edible stems topped with tender, deeply lobed leaves, since it's harvested well before it has a chance to flower. The result is a milder, sweeter flavor than kale or broccoli rabe, often described as a cross between broccoli and kale without the bitterness of either. Both the leaves and the tender stems are edible, so there's little to trim before cooking. It's traditionally used in Southern Italy's minestra maritata, or "married soup," and works equally well sautéed with garlic and olive oil, wilted into pasta, or torn raw into a salad while the leaves are young. Pairs well with garlic, lemon, chili flake, and parmesan.