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Broccoli Rabe and Sausage

Updated February 23, 2016
(1 Votes)

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4 servings

CostModerate

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturegarlicky, hot & spicy, meaty

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

Instructions

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.

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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

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