Broccoli Rabe with Sweet Italian Sausage

From the kitchen of Carly

Bitter broccoli rabe meets sweet sausage in this straightforward skillet dinner. Blanch the greens until tender, broil the meat until caramelized, then toss everything together with garlicky olive oil. Weeknight gold.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 pounds broccoli rabe (about 3 medium bunches), trimmed
  • 11 1/2 pounds sweet Italian sausage links, cut into 1-inch pieces
  • 15 tablespoons extra-virgin olive oil
  • 15 garlic cloves
  • 1chopped

Instructions

  1. Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, about 5 minutes. Drain, then rinse under cold water to stop cooking. Squeeze out excess water from handfuls of broccoli rabe.

  2. Meanwhile, preheat broiler.

  3. Broil sausage in a 4-sided sheet pan 3 to 4 inches from heat, turning occasionally, until cooked through, about 5 minutes. Keep warm, covered.

  4. While sausage broils, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring, until fragrant but not browned, about 1 minute.

  5. Separate broccoli rabe, then sauté in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage.