Description

Have you had the pleasure of eating friarielli? This bitter but tasty Italian leafy green goes by many names so it can be hard to find outside of Italy.

The Romans call it broccoletti due to its resemblance to broccoli. In Naples, locals call it friarielli while further south in the region of Puglia people refer to it as cime di rapa. In the United States it is known as broccoli rabe.

As with most cruciferous vegetables, friarielli is exceptionally flavorful when sautéed with garlic and olive oil. It is wonderful paired with pasta and is a nice flavor contrast to meats and seafood.