Step-by-Step Instructions

Prepare the Friarielli

Rinse the friarielli under cold water, removing any dirt. Trim the tough ends, and separate any thick stems from the leaves. This step is essential to ensure even cooking and a balanced texture in the final dish.

Blanch the Friarielli (Optional Step)

If you prefer a milder bitterness, bring a large pot of water to a boil, and add a pinch of salt. Add the friarielli and blanch for about 1–2 minutes. Then, immediately drain and rinse under cold water. This blanching step is optional but can reduce the bitterness slightly if you prefer.

Infuse the Oil

Heat the sunflower oil in a large skillet over medium heat. Add the sliced garlic and chili peppers, if using. Sauté for 2–3 minutes, or until the garlic becomes fragrant and lightly golden. This adds depth to the dish without overpowering the delicate taste of the friarielli.

Add the Friarielli

Let me show you how I make this step sing! Carefully add the friarielli to the skillet, stirring to coat it in the garlic-infused oil. Season with a little salt to start. Reduce the heat to low and cover the skillet.

Cook and Stir Occasionally

Cook the friarielli for about 10–15 minutes, stirring occasionally to prevent sticking. The greens should soften and turn a vibrant dark green. If they seem too dry, add a splash of water to the pan. The sunflower oil keeps them tender and flavorful, with just the right amount of richness.

Adjust Seasoning and Serve

Taste and adjust salt if needed. Serve warm as a side dish or alongside Italian sausage, roasted meats, or pasta for a complete meal.

Recipe Variations and Tips

Substitute Oil: Olive oil can replace sunflower oil for a different, slightly richer flavor. However, based on my overall experience, sunflower oil lets the friarielli's flavor take center stage.