← Back to Search Results
Italian
Broccoli Rabe and Sausage

Photo by:
Comments: 1
 

Recipe

Broccoli di Rabe e Salsicce

Yield: 4 servings

Ingredients

  • 2 pounds broccoli rabe
  • ¼ cup extra virgin olive oil
  • 1½ pounds sweet Italian sausage (about 8 links) or luganega, cut into 3-inch lengths
  • 3 large cloves garlic, peeled
  • Salt
  • ¼ teaspoon crushed hot red pepper

Directions

Trim the coarse, tough ends from the broccoli rabe and remove any wilted or yellow leaves. Starting at the cut ends of the stems, pull off the tough outer coating of the stems with a paring knife or vegetable peeler. Cut any very thick stems in half lengthwise. Wash the broccoli rabe in plenty of cool water, then drain, leaving some of the water that clings to the leaves.

Heat 2 tablespoons of the oil over medium heat in a large deep, heavy skillet or casserole with a tight-fitting lid. Poke the sausages all over with a fork and lay them in the skillet. Cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thinner luganega or up to 12 minutes for thicker sausages. Adjust the heat as the sausages cook so they brown evenly without scorching. Remove the sausages to a plate and cover with aluminum foil to keep them warm. Drain the fat from the skillet without cleaning the pan. Pour in the remaining 2 tablespoons olive oil. Whack the garlic cloves with the flat side of a knife, scatter them over the oil, and cook until golden, about 3 minutes.

Add the broccoli rabe, and season lightly with salt and ¼ teaspoon crushed red pepper. Pour in ½ inch of water, bring to a boil, and cover the casserole. Steam, lifting the lid to stir occasionally, until the broccoli rabe is softened, about 5 minutes. Uncover and cook over medium heat until the liquid is evaporated and the broccoli rabe is tender, about 5 minutes.

Return the sausages to the skillet and turn them until warmed through. Serve the sausages on plates or a platter, flanked by the broccoli rabe.


© 2001 A La Carte Communications and Tutti a Tavola, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include luganega. For nutritional information on luganega, please follow the link above.

172kcal (9%)
246mg (25%)
46mg (77%)
296mcg RAE (10%)
451mg
50mg
7g
1g
6g
7g
0mg (0%)
365mg (15%)
2g (10%)
15g (23%)
5mg (27%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • yogimarlon

    03.11.11 Flag comment

    Lydia, she's amongst the best of the TV chefs for sure. In this recipe she is smart enough to show you how to cook the broccoli rabe without blanching. That means you retain all the vitamins.
    I do have a different trick for tender stems and retaining the fiber. I split them up the center with a knife instead of paring the coarse fiber off. Then the stems soften in half the time and you get the benefit of the fiber.
    I do like to use a paring knife to take the skin off the bottom of asparagus in the manner described in Lydia's recipe, because it's bitter.
    Marlon Braccia
    http://enlightenedcook.com/blog
    http://youtube.com/yogimarlon

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
nigella-express Nigella Express
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
good-to-the-grain Good to the Grain
by Kim Boyce
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?