Spigariello (Brassica oleracea), also called leaf broccoli, spigariello liscia or minestra nera, is a southern Italian leaf brassica grown not for a head or florets but for its long, narrow, dark blue-green leaves, which are picked young and eaten as a cooking green. Botanically a form of the same species as broccoli, kale and cabbage, it is a Calabrian and Campanian heirloom prized for a deep, savoury bitterness milder and sweeter than rapini's. A chef-favourite that is distinct from both broccoli and rapini, it is most often blanched or braised long with garlic, chilli and olive oil, stirred into soups and beans, or served as the greens in the Neapolitan and Calabrian minestra.