Apicius’ caulicoli: tender cabbage sprouts from Ancient Rome

I am using Italian cime di rapa for this dish, but you can use broccoli as well. Apicius gives us several options of what to do with the cabbage once it is boiled. Another of his options is to boil some green olives along with the vegetables, to dress them in olive oil and garum and to sprinkle them with cumin and black pepper. You need: cime di rapa or broccoli, leek, salt, olive oil, garum (fish sauce, alternatively soy sauce), pearl spelt (already boiled), coriander green (cilantro), cumin, black pepper, raisins, pine nuts