Naples-style greens — broccoli rabe-ish leaves cooked with garlic, chili, olive oil. Bitter, garlicky, addictive. The traditional pairing is with sausage in a torpedo roll.
Friarielli
Naples-style greens — broccoli rabe-ish leaves cooked with garlic, chili, olive oil. Bitter, garlicky, addictive. The traditional pairing is with sausage in a torpedo roll.
Ingredients
Method
- Wash the friarielli well; chop into 2-inch pieces.
- Heat olive oil in a wide skillet over medium-low. Add garlic and chili; cook 2 minutes, golden not brown.
- Add the friarielli (in batches if your pan is small — they wilt down a LOT). Pinch of salt.
- Toss to coat in the oil. Cover and cook 5 minutes, stirring once.
- Uncover and continue cooking 5-8 more minutes until the greens are tender and most of the liquid has evaporated.
- Squeeze of lemon if you like the brightness. Serve hot, warm, or room temp.
Notes
The bitterness IS the dish. Don’t blanch them first to take it out — that’s American thinking. The classic Neapolitan move: friarielli + Italian sausage in a soft roll. Heaven.