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Broccoli Rabe and Sausage
4 to 6 Servings
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Simple and satisfying, the classic dish of broccoli e salsiccia—well-browned Italian sausage and tender broccoli rabe—was one of our favorite meals during a recent trip to Naples. The earthy, pleasantly bitter brassica pairs perfectly with spice-rich sausage. The rendered fat from the sausage works perfectly to sauté and season the sturdy greens. Garlic and red pepper flakes, plus nutty Parmesan and a splash of tangy-bright lemon juice, round out the easy dish. Sweet or hot Italian sausage is great here; use whichever you prefer. Serve with thick slices of warm, crusty bread.
tablespoon extra-virgin olive oil
pound sweet or hot Italian sausage, cut into 2½- to 3-inch sections
01In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the sausage, cover and cook, turning occasionally, until well browned and the centers reach 160°F, 6 to 8 minutes. Transfer to a large plate; set aside.
February 19, 2023
Simple and delicious
Couldn't find broccoli Raab so we used broccolini instead. Such a simple recipe but so delicious! Will definitely make again.
February 9, 2023
This came out very bitter, even with a bunch of lemon juice. Most of the other recipes I've found for this dish or related dishes involve boiling the rabe separately, I think that almost certainly would result in less bitterness.
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