For this recipe, we can use leftover stewed or boiled broccoli/turnip greens/Neapolitan friarielli (depending on how they are called in various parts of Italy), Baresi broccoli, black broccoli.

In my case, I used broccoli, which I prepared as follows:

-After cleaning and washing the broccoli, I put them to drain in a colander.

-I sautéed a clove of garlic in a pan with extra virgin olive oil and a small whole chili pepper.

-I removed the browned garlic and immediately added the broccoli, being careful of any splashes of hot oil.

-I immediately covered the pot and after about ten minutes, cooking over high heat, I added a pinch of coarse salt, turned the broccoli with a fork, to ensure that the salt was distributed evenly and to ensure that the broccoli that were at the bottom of the pan rose to the top.

-I covered with a lid and continued cooking, over low heat, until both the stalks and leaves were very tender, stirring occasionally and being careful that the cooking juice that had formed did not dry out excessively (in which case just add half a glass of water).

Now let’s move on to the procedure for bread with sautéed broccoli.

Of the broccoli I cooked as above, I had about 1.2 lbs left (originally they were almost 3.3 lbs already cleaned) plus a small part of the cooking juice.

We slice the stale bread (it works better if the bread is a few days old) and cut the slices into chunks, more or less large, according to taste.

In a pan, we heat the extra virgin olive oil; when it is hot, add the bread chunks and fry them on all sides, evenly, until they are golden (3-5 minutes at most).

At this point, add the broccoli and any leftover cooking juice and let them season for 5 minutes, over medium heat, stirring often, to blend the bread with the broccoli as much as possible.

The bread with broccoli is served hot, but I assure you that it is also delicious cold.

Enjoy your meal.