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Broccoli Rabe Saute with Chicken Sausage


This saute is delicious as a side dish or tossed with pasta as a main.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Body+Soul, March 2007


  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 4 anchovy fillets, optional
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 4 ounces fresh chicken sausage, removed from casing (1 to 2 links)
  • 1/2 cup golden raisins
  • 2 bunches broccoli rabe, cut crosswise with water still clinging to it (blanched if desired) 1-inch thick and well washed (1 pound each)
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons fresh lemon juice


  1. Heat olive oil in a large skillet over medium heat; add garlic, anchovy fillets (if using), and crushed red pepper. Cook, stirring, until anchovy breaks down and garlic is just golden, 30 to 60 seconds.

  2. Add chicken sausage; increase heat to medium-high. Cook, stirring occasionally, until opaque, 3 to 5 minutes.

  3. Add raisins and as much broccoli rabe to skillet as will fit; season with salt and pepper. Cook, tossing and adding remaining broccoli rabe as there is room; cook until broccoli rabe is tender, 6 to 10 minutes (less if it has been blanched).

  4. Season with salt, pepper, and lemon juice to taste. Serve.

Cook's Notes

You can reduce the broccoli rabe bite by blanching and shocking it (giving it a brief dunk in salted boiling water followed by a dip in ice water).

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