Don’t be daunted by the vegetable’s wild and unruly appearance; broccoli rabe is easy to cook. It’s great simply blanched and sautéed in olive oil, roasted until crisp or even pureed into a piquant pesto. Here, is a fantastic recipe for broccoli rabe with sausage. Not only is is a great main dish that is quick and easy to make, but it also makes for a delicious filling for an Italian style sandwich.
1 pound broccoli rabe
1/4 cup water
3 Tablespoons extra-virgin olive oil, divided.
4 ounces hot Italian sausage—casings removed, meat crumbled
2 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt, to taste
2 Tablespoons fresh lemon juice
1/4 cup grated Pecorino cheese
In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop.
In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with Pecorino.