Method

Prepare the Friarielli:

Start by rinsing the friarielli under cold water to remove any dirt.

Trim the stems if they are thick and woody. Cut the greens into manageable pieces (about 3-4 inches long).

Blanch the Friarielli:

Bring a large pot of salted water to a boil. Add the friarielli and blanch for about 2-3 minutes until tender but still vibrant green.

Drain and immediately transfer the friarielli to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.

Cook the Sausages:

In a large skillet, heat the olive oil over medium heat. Add the sausages and cook for about 6-8 minutes, turning occasionally, until browned and cooked through.

Remove the sausages from the skillet and set aside to rest. Once cool enough to handle, slice them into rounds.

Sauté the Garlic:

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned. This will add a lovely flavor to the dish.

Combine the Ingredients:

Add the blanched friarielli to the skillet with the garlic. Stir well to combine and cook for another 3-4 minutes. Season with salt, pepper, and red pepper flakes if using.

Return the sliced sausages to the skillet, mixing everything together. Allow to cook for an additional 2-3 minutes to heat through.

Serve:

Plate the Salsiccia e Friarielli, squeezing fresh lemon juice over the top if desired. Serve hot, accompanied by crusty bread or polenta if you like.

Variations

Meatless Version: Substitute the sausage with plant-based sausage or omit it entirely for a vegetarian dish.

Different Greens: If you can’t find friarielli, you can use kale or Swiss chard, though the flavor will differ.

Additions: For a heartier dish, you can add sliced potatoes. Cook them in the skillet before adding the garlic.