Serves8
- Active time:30 min
- Start to finish:30 min
RECIPE BY TONY OLTRANTI
January 2009
No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.
View more of our favorite recipes from this issue.
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3
lb
broccoli rabe (about 3 medium bunches), trimmed
-
1 1/2
lb
sweet Italian sausage links, cut into 1-inch pieces
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5
tablespoons
extra-virgin olive oil
-
5
garlic cloves, chopped
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Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (3 Tbsp salt for 6 qt water), uncovered, until tender, about 5 minutes. Drain, then rinse under cold water to stop cooking. Squeeze out excess water from handfuls of broccoli rabe.
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Meanwhile, preheat broiler.
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Broil sausage in a 4-sided sheet pan 3 to 4 inches from heat, turning occasionally, until cooked through, about 5 minutes. Keep warm, covered.
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While sausage broils, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring, until fragrant but not browned, about 1 minute.
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Separate broccoli rabe, then sauté in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage.
Cooks’ note: Broccoli rabe can be cooked 1 day ahead and chilled.
