Broccoli Rabe and Sausage

Name: Broccoli Rabe and Sausage
Cook time: 30 min
Total time: 30 min
Yield: 4 to 6 Servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound sweet or hot Italian sausage, cut into 2½- to 3-inch sections; 3 medium garlic cloves, chopped; ½-1 teaspoon red pepper flakes; 2 large bunches (2 pounds) broccoli rabe, trimmed and cut into 1-inch pieces; 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve; 2 tablespoons lemon juice, plus lemon wedges to serve; Kosher salt and ground black pepper

By Rose Hattabaugh

4 to 6 Servings

30 minutes

Free

This recipe is free for a limited time. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.

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.

4 to 6

Servings

Tip

Don’t worry if the second addition of broccoli rabe crowds the skillet; after a few minutes of covered cooking it will wilt, ensuring everything fits nicely.

30 minutes

1 tablespoon extra-virgin olive oil

1 pound sweet or hot Italian sausage, cut into 2½- to 3-inch sections

3 medium garlic cloves, chopped

½-1 teaspoon red pepper flakes

2 large bunches (2 pounds) broccoli rabe, trimmed and cut into 1-inch pieces

1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve

2 tablespoons lemon juice, plus lemon wedges to serve

Kosher salt and ground black pepper

Ingredients

1

tablespoon extra-virgin olive oil
1

pound sweet or hot Italian sausage, cut into 2½- to 3-inch sections
3

medium garlic cloves, chopped
½-1

teaspoon red pepper flakes
2

large bunches (2 pounds) broccoli rabe, trimmed and cut into 1-inch pieces
1

ounce Parmesan cheese, finely grated (½ cup), plus more to serve
2

tablespoons lemon juice, plus lemon wedges to serve
Kosher salt and ground black pepper

Directions

01

In 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.
02

To the skillet, add the garlic and pepper flakes, stirring. Add half the broccoli rabe and ½ cup water; using tongs, toss to combine. Cover and cook, tossing occasionally, until the rabe is wilted, 3 to 4 minutes. Scatter the remaining rabe on top, then cover and cook, tossing occasionally, until the stem pieces are tender, another 3 to 5 minutes.
03

Add the sausage, half of the Parmesan and the lemon juice; toss. Cook, uncovered and stirring, until the sausage is heated through, about 2 minutes. Taste and season with salt and black pepper. Serve sprinkled with additional Parmesan and lemon wedges on the side.