There are so many ways to enjoy this bittersweet green -- and they all include extra virgin olive oil and garlic, no? -- but this Italian classic is about as foolproof as it gets. Submitted by new CSA member Megan Hope and adapted from
Gourmet, via epicurious.com, this recipe is equally delicious made with Italian-seasoned turkey sausage.
Broccoli Rabe with Sweet Italian Sausage
Serving size: 8 servings
Active time: 30 min
Total time: 30 min
- 3 pounds broccoli rabe (about 3 medium bunches), trimmed and cut into 3-inch pieces
- 1 1/2 pounds sweet Italian sausage links, cut into 1-inch pieces
- 5 tablespoons extra-virgin olive oil
- 5 garlic cloves, chopped
Prep:
Bring roughly 6 quarts of water, aggressively salted, to a boil in a large pot. Add broccoli rabe and cook, uncovered, until tender, about 5 minutes. Drain and then rinse under cold water to stop cooking. Squeeze out excess water.
Preheat broiler. Broil sausage a few inches from heat, turning occasionally, until cooked through, about 5 minutes. Keep warm, covered.
While sausage broils, heat oil in a large, heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring, until fragrant but not browned, about 1 minute.
Add cooked broccoli rabe to the pan, and sauté in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage.
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