BROCCOLI RABE WITH SAUSAGE

By michellecresta

Soak and rinse bunches of broccoli rabe. Best during winter time when tips or florets are dark colored. Then put in deep sauté pan or pot with some water and steam ‘til soft. Review 2 recipes on bottom about cooking or boiling in salted water as well as tips on cutting off the really thick end stem pieces (i.e. 2 inches) and also slicing up stems up the middle. After it’s steamed, cut up broccoli rabe into smaller pieces (horizontally and then vertically) and set aside to add to oil with garlic.
Mild or sweet Hatfield sausage: cut up ring so pieces are around 6 inches long. Put in big deep sauté pan, add 1 cup of water and simmer for 1 hour. at 50 minutes though add some wine (just about when water is probably evaporated)….then put in colander to drain. Slice up sausage when cooled.
Sauté minced cloves of garlic and broccoli rabe in olive oil with tons of salt and some pepper. Add sliced up sausage. Can serve in rolls. Can also serve on plate with sprinkled locatelli cheese.

Ingredients

• Active time: 25 min Start to finish: 30 min
• Makes 8 servings.
• 2 lb broccoli rabe
• 3 large garlic cloves, thinly sliced lengthwise
• 1/3 cup extra-virgin olive oil
• 1 teaspoon salt (preferably sea salt), or to taste
• Accompaniment: lemon wedges

Preparation

Step 1

Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.
Cooks' note:
Broccoli rabe can be boiled and drained 6 hours ahead, then chilled, covered. Bring to room temperature before proceeding.

Thinly sliced garlic is simmered in olive oil until it is so tender that it nearly melts.
Makes 16 servings.
Menus

3/4 cup extra-virgin olive oil
20 large garlic cloves, peeled, thinly sliced
1 teaspoon dried crushed red pepper
4 pounds broccoli rabe (rapini), thick stems trimmed

Heat olive oil in small saucepan over low heat. Add garlic and simmer until garlic is very tender, about 10 minutes (do not brown). Remove from heat; stir in dried crushed red pepper. (Melted garlic can be made 1 day ahead. Cover and chill. Rewarm before continuing.)
Cook broccoli rabe in very large pot of boiling salted water until tender, about 5 minutes. Drain well. Toss with melted garlic and oil. Season to taste with salt and pepper.


Tips:

1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Cook broccoli rabe until stalks are just tender, about 2 minutes.
2. Drain broccoli rabe and place in the ice water bath. When cool, remove from the ice bath, shaking off excess water. Slice on the bias into 2-inch pieces, pat dry with paper towels, and set aside. (If not cooking immediately, store in a resealable plastic bag lined with paper towels up to 1 day.)


SAUSAGE AND BROCCOLI RABE
Printed from COOKS.COM
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1 lb. sweet or hot Italian sausage
1 bunch broccoli rabe
Cut sausage into 1" pieces and put at the bottom of a 9"x13" baking pan. Cut stems off broccoli rabe. Place rabe over sausage and cover pan with aluminum foil. Bake at 350 degrees for 1 hour. Mix sausage and broccoli rabe with the juice at the bottom of pan. Easy and delicious.