You begin by browning some sausages—one or two per person—in lard (or olive oil, if you prefer) along with a clove or two of slightly crushed garlic and one or two dried chili peppers (peperoncini) in a braising pan until the sausages have nicely browned on all sides.

In the meanwhile, blanch a bunch of broccoletti in a large pot of vigorously boiling salted water for no more than 3 minutes.

When the sausages have browned, remove them to a plate and transfer the broccoletti with a slotted spoon to the braiser, mixing them well with the seasoned fat and seasoning them to taste.

Now return the sausages to the pan, laying them on top of the greens, lower the heat and cover. Let the broccoletti and sausages braise until the greens are tender, the sausages cooked through and any liquid in the pan has evaporated.