Neapolitan Friarielli Sauteed with Garlic and Chili

What you need

• 800 g (1 3/4 lb) friarielli, or broccoli rabe, tough stem ends trimmed
• 4 tbsp extra-virgin olive oil
• 3 cloves garlic, lightly crushed
• 1 dried chili, or a pinch of red pepper flakes
• salt, for the water and to taste

Method

Restated from the original video

1. 1

   Wash the friarielli well in cold water and pick off any yellowed or wilted leaves.

2. 2

   Bring a large pot of water to a boil and add salt until it tastes lightly seasoned.

3. 3

   Blanch the friarielli for 2-3 min, until the stems are barely tender and the color turns bright green. Drain well, without rinsing.

4. 4

   Warm the olive oil in a wide pan over medium-low heat with the garlic and crumbled chili.

5. 5

   Cook until the garlic is pale gold and fragrant, 1-2 min. Do not let it brown.

6. 6

   Add the friarielli and turn the heat up to medium. Toss often until they are tender and some edges start to char, 6-8 min.

7. 7

   Taste and add salt if needed.

8. 8

   Serve warm, as a side dish.

Imported from apertureoncourt.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.