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.
This week’s host for Weekend Herb Blogging is Gay from A Scientist in the Kitchen. I hope my agretti makes the cut!
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.