Spigarello is an Italian heirloom variety of broccoli. Its tender skinny stalk never produces a large tight broccoli head and instead it is harvested before any flowers form.  It’s a tender green and most like a cross between kale and broccoli. You can and should eat the leaves and stem. The tender leaves can be eaten raw or can be cooked along with the stem. You can blanch it, sautéed it, have it in soups and braise it.  It goes well with garlic, strong cheese, nuts and lemon. You should store all greens in a plastic bag to keep the moisture from wicking out. It should last 10 days in the fridge.