What We Eat
I love friarielli (free-ah-ree-EH-lee). In fact, I've just learned (after 3 and a half years) that friarielli is the Neapolitan word for the Italian frigiarelli. I think that they deserve more than a mere post, but I have a feeling that you might abandon me if dedicated my entire blog to my affection for friarielli. (I would need another blog just for prosciutto, lest it be jealous.)
I've heard that they're grown, sold, and consumed only in Campania which is good news 'cause that means there's more for me. These greens have the unfortunate effect of making you question the need for the existence of spinach, because if spinach is the Michael Bolton of greens, a pan of friarielli is better than James Brown.
Anyway, I don't know of anything that is so damn inherently tasty. They're rich and have a spicy cinnamon/nutmeg kick. Just a quick saute in a pan with olive oil, garlic, and peperoncino will have you shoutin' for Maceo.
Are there any greens in America that compare? I'm afraid not. You'll just have to come to my house for dinner.
"UNGH! Jump back, wanna kiss m'self..."