Here’s one of my favorite dishes that’s easy and quick to make for a weeknight dinner. You’ll be eating in a half hour or so.
Roast the sausage in a hot 425 degree oven until they’re golden brown.
While the sausage is roasting steam/saute the broccoli rabe in a big covered pot with garlic, red pepper flakes and extra virgin olive oil.
The broccoli rabe is infused with garlic and the hot chili flakes add a perky sparkle as you swallow.
I chose two Little City Meats homemade sausages to diversify a bit. One is the mild Sicilian with fennel seeds the other a hot Calabrese with dried chili.
Sometimes I want to extend the heat and I’ll grab a hot Calabrese. Sometimes I want to calm it all down and go for the mild Sicilian instead. Either way with a crusty chunk of Italian bread you’ll be in heaven.
For a vegetarian alternative I often just have a bowl of broccoli rabe with a hunk of crusty bread to soak up the cooking broth.
Either way quick, healthy and delicious. Your dinner all on one plate.
- 2 bunches of broccoli rabe
- 2 tablespoons of extra virgin olive oil
- 1½ pounds your favorite Italian sausages
- 3 cloves garlic, peeled and smashed
- ⅛ teaspoon crushed hot red pepper flakes
- sea salt to taste
- ¼ cup water
- Heat the oven to 425 degrees.
- Put the sausages in a roasting pan large enough so that they have room between them so they’ll roast and not steam.
- While the sausage is roasting prepare the broccoli rabe.
- Remove any wilted or discolored leaves and the tough large leaf from each broccoli rabe stem.
- Cut off the tough bottom end of each stem. (You can peel the lower end of the stem but I usually cut it at the juncture of the floret stem and the lowest leaf.)
- Wash the broccoli rabe and drain them.
- Put the olive oil, pepper flakes and garlic in a large pot with a lid and heat the oil over medium heat until the garlic just starts to turn translucent.
- Add the broccoli rabe and sea salt to taste.
- Pour in the water, bring to a boil, and cover the pot tightly with the lid.
- 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.
- (If you want a milder broccoli rabe blanch them in boiling water for about 30 seconds and drain them before adding to the hot olive oil. Finish cooking as above.)
- Return the sausages to the pot to warm them through.
- Serve the sausages on a platter, with the broccoli rabe on the side.