You know you are never too old (or too thin or too rich) to discover something new.  At the Saturday farmers market in New York City’s Union Square Greenmarket I found an odd looking green which was identified at Spigarello broccoli.  I, of course, had to buy it, but not before I grilled the “farmer” about it.  Turns out that although it was new to me, it has been around for centuries and in Italy it is known both as cima de rapi and spigariello.  It is thought to be the stock from which broccoli rabe has morphed.  It can be used raw or cooked much like all winter greens.  I can report that it is neither as tough nor as astringent as many greens – we found it quite bland.  I trimmed the tougher stalks as the farmer suggested, and then stacked the leaves and cut them, crosswise, to make nice shards to spinkle on pasta or in one case on a summer vegetable tart.  I can’t say that we couldn’t live very nicely without ever tasting it again, but if I see it, I would certainly buy it and use it for its milder taste and lovely color.