Last week I came across a new vegetable – agretti. It’s a type of green; crunchy and fresh. It brings to my mind a skinny cactus plant, minus the prickles. I got the agretti from D&D, my CSA partners.
Agretti is reminiscent of spinach, but a bit brighter tasting. It’s more common in Italian cuisine and it’s typically grown in coastal regions. I believe it can even be watered with salt water. In Japan they call it “land seaweed”. Very interesting things to be found on Wikipedia.
Ingredients (Serves just one)
2 teaspoons sesame oil
3 cloves of garlic, sliced
zest from 1/2 lemon
1 bunch of agretti, washed and chopped in 1-inch lengths
juice from 1/2 lemon
1. Heat the oil in a pan over medium heat. Add the garlic; saute for 2-3 minutes or until the garlic starts to brown.
2. Add the lemon zest; cook for another minute.
3. Add the agretti and lemon juice; cook for about 10 minutes or until the agretti is soft.
4. Serve as a side dish – double, triple, etc… the recipe for more people; my bunch was only big enough for one serving, so that’s how I’m writing the recipe!
I started eating the finished agretti, then realized I had some iceberg lettuce that I needed to use up, so I chopped up the lettuce and mixed in the agretti. What a good salad idea! I wish I’d had some roasted cashews or almonds to top it off; they would have been divine.