Did you think it was always the same vegetable? Here is the definitive guide to understand the differences between friarielli, broccoli and turnip greens

Friarielli, broccoli and turnip greens are the green leafy vegetables absolute protagonists of winter. They are often brought to the table as sidebut also used to embellish different traditional dishes.

But with these terms the same type of vegetable is indicated, or are there any differences between them? Let’s find out the characteristics distinctive of each to better understand how to use them in the kitchen and appreciate their peculiarities.

Broccoli, broccoli and turnip greens: what is referred to

We begin by analyzing in detail one by one the vegetables.

It is the most used term and indicates a widespread vegetable in many Italian regions, especially in the South. These are the peaks and leaves of the turnip plantcharacterized by a slightly bitter and spicy taste.

Rapa peaks are particularly appreciated for their versatility in the kitchen and for their high content of fiber and vitamins.

They can be used in numerous recipes, including first courses such as orecchiette with turnip greens and sausage, or as a side dish sautéed in a pan with garlic and chilli pepper.

They are also known as “Neapolitan turnip greens” because Friarielli is the term Campania that indicates turnip greens. In fact, originally, the term “brocker” derived from the name “faster“, Which in Neapolitan dialect means”bake“.

These are young turnip greens, characterized by small flowers and tender leavesMuch appreciated for its slightly bitter taste and is often used as a side dish or seasoning for pizzas and sandwiches.

If “Friarielli” is the term from Campania to indicate turnip greens, “broccoli” is that Roman. In the culinary tradition of Lazio, only the leaves and flowers placed between them are consumed.

But why do you use a diminutive of “broccoli” to indicate a completely different vegetable from broccoli? In reality, this is a mystery!

So what are the differences between friarielli, broccoli and turnip greens?

We could say none, since the question is purely territorial. Basically, with these terms we refer to different parts of the same plant: the turnip greens that include leaves, stems and flowers, while the friarielli include only the inflorescences just developed and which, therefore, are more tender and thin, while the Roman broccoli includes, usually, the leaves and flowers.

How to use friarielli, broccoli and turnip greens in the kitchen?

All three vegetables are rich in fiber, vitamins and antioxidants, vitamin C and K, and are a good source of calcium and vitamin A.

Friarielli are often used as side or condiment For pizzas and sandwiches, but also broccoli are versatile and lend themselves to both fast cooking and more elaborate preparations.

The turnip greens, thanks to their decisive taste, are suitable for both first courses and as a side dish, and marry well with intense flavors such as sausage or aged cheeses. Obviously, they are very famous (and delicious) Orecchiette with turnip greensthe traditional dish par excellence ApulianIn particular in the Bari area.