Friarielli Saltati

Ingredients · 4 servings

• 800 gBroccoli rabe, trimmed and washed
• 3 cloveGarlic, sliced
• 1Chilli, crumbled
• 3 tbspOlive oil
• 1 tspSalt

Equipment

stovetop, colander, knife, cutting board, wide skillet, lid, tongs, serving dish, spoon

Instructions

1. 1
   Mise en place

   Gather the ingredients, measure oil and salt, and set out a colander, knife, board, wide skillet, lid, tongs, and serving dish. · 10 min

   What to look for: All ingredients are measured and the greens are ready to cook.

2. 2
   Prepare greens

   Trim tough stem ends, rinse the friarielli in plenty of cold water, and leave the leaves wet so they steam in the pan. · 5 min

   What to look for: The greens look clean, bright, and still lightly wet.

3. 3
   Infuse oil

   Heat the olive oil in a wide skillet over medium heat, add sliced garlic and chilli, and fry until the garlic is pale gold. · 3 min

   What to look for: The oil smells fragrant and the garlic is pale gold, not brown.

4. 4
   Wilt greens

   Add the wet friarielli by handfuls, sprinkle with salt, cover, and cook until the leaves collapse and the stems start to soften. · 8 min

   What to look for: The pile of greens has reduced greatly and the stems bend easily.

5. 5
   Finish saute

   Uncover the skillet, raise the heat slightly, and toss until excess moisture evaporates and the greens are glossy and tender. · 4 min

   What to look for: The pan is nearly dry and the greens are shiny with olive oil.

6. 6
   Serve greens

   Serve the friarielli hot or warm, spooning the garlicky oil from the skillet over the greens just before eating. · 1 min

   What to look for: The greens are plated with visible garlic and a light sheen of oil.