Broccoli Rabe Saute with Chicken Sausage
This saute is delicious as a side dish or tossed with pasta as a main.
Body+Soul, March 2007
- Prep Time 20 minutes
- Total Time 25 minutes
Yield Serves 6
- 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
- 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.
- Add chicken sausage; increase heat to medium-high. Cook, stirring occasionally, until opaque, 3 to 5 minutes.
- 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).
- Season with salt, pepper, and lemon juice to taste. Serve.
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