Prepare the Friarielli (or Broccoli Rabe)
Start by cleaning the friarielli. Trim off any tough stems and remove wilted leaves.
In a medium pot, bring salted water to a boil. Blanch the friarielli for about 3-5 minutes to soften the bitter taste, then drain and set aside.
Tip: For a less bitter flavor, you can blanch the greens for longer up to 8 minutes.
Cook the Sausages
Heat a large skillet over medium heat and add a tablespoon of olive oil.
Add the sausages and cook them whole, browning all sides for about 10-12 minutes. You can prick the sausages with a fork to release some fat while cooking.
Once browned, remove the sausages from the pan and set aside, keeping the rendered fat in the pan for added flavor.
Variation Tip: If you’re looking for a lighter option, you can use chicken sausages or even turkey sausages instead of pork.
Sauté the Garlic and Chili
In the same pan, add the remaining olive oil. Toss in the sliced garlic and red chili (if using) and let it cook for about 1-2 minutes until fragrant but not burnt. Keep an eye on the garlic to avoid burning it should be golden.
Cook the Friarielli
Add the blanched friarielli to the pan with the garlic and chili. Sauté for about 5-7 minutes until tender, seasoning with salt and pepper to taste.
Based on my overall experience, a splash of white wine at this point works wonders to deglaze the pan and lift all those flavors from the sausage fat.
Combine the Sausages and Friarielli
Add the sausages back into the pan, mixing them with the friarielli. Let everything cook together for another 5-7 minutes to allow the flavors to meld.
Serve
Slice the sausages before serving or leave them whole it’s up to you! Serve hot with a drizzle of extra virgin olive oil.
Variations:
Vegetarian Option: Swap the sausage for plant-based Italian sausages. They work just as well, and the friarielli will still provide that traditional flavor.
Gluten-Free: Ensure your sausages are gluten-free and you're good to go.
Milder Greens: If you find friarielli too bitter, you can substitute with spinach or kale for a milder taste.
