Broccoli rabe and sausage, tasty and full of flavor. If there’s a dish that can encapsulate in a single bite all the strength and honesty of rustic Apulian cooking, it’s undoubtedly the combination of broccoli rabe with sausage in a skillet. It’s a love affair between the bitter, peppery notes of the greens and the bold savoriness of the meat, a match that’s at its best in my region where this vegetable is common, but which has now won over tables across the country. Broccoli rabe is a plant typical of autumn and winter. What we eat are the tender leaves, the thinner stems and, above all, the still-closed flower buds. It’s known for its bitter and slightly peppery flavor. A classic recipe featuring this vegetable is Orecchiette with broccoli rabe or some delicious Spaghetti with broccoli rabe pesto. Preparing this dish means honoring seasonality and simplicity: no complicated techniques are required, just excellent ingredients and respect for nature’s timings. A slice of homemade bread to accompany it and this union proves that often, in cooking, “less is more.” I chose to cook the broccoli rabe directly in the skillet, plain, without blanching it first, preserving all the aromas and flavors. This cooking method keeps intact all the minerals, vitamins and, above all, that bold, slightly peppery taste that makes this vegetable unique. Let’s run to the kitchen and prepare together Pan-fried Broccoli Rabe and Sausage
DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 16 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 318.51 (Kcal)
- Carbohydrates 3.97 (g) of which sugars 0.56 (g)
- Proteins 14.03 (g)
- Fat 27.41 (g) of which saturated 0.65 (g)of which unsaturated 0.00 (g)
- Fibers 1.68 (g)
- Sodium 1,047.81 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sausage with Broccoli Rabe
- 2.2 lb broccoli rabe
- 14 oz sausage
- 1 clove garlic
- 2 hot chili peppers
- 2 tbsp extra virgin olive oil
- 1/2 cup white wine
- 3 tbsp lemon juice
- to taste salt
How to prepare Broccoli Rabe and Sausage
Clean the broccoli rabe by removing the tougher leaves and stems. Keep only the tender leaves and the flower buds. In a large skillet, heat a drizzle of extra virgin olive oil and brown the sausage cut into pieces. When it is well browned, deglaze with the white wine and let the alcohol evaporate. Once cooked, remove it from the skillet and set aside.
Rinse the broccoli rabe under running water. In the same skillet where you cooked the sausage, add 3-4 tablespoons of extra virgin olive oil, one clove of garlic and the chopped chili peppers. Let them sauté for a minute and add the broccoli rabe without draining it too much, so it will retain enough moisture for cooking. Season with salt. Stir with a wooden spoon and cover the skillet with a lid.
Let the greens cook over low heat for 10-12 minutes, turning them occasionally. Check doneness by piercing the stems with a fork. When the greens are cooked, add the sausage back in. Stir and cook for another 2-3 minutes. Serve with a drizzle of extra virgin olive oil and 2-3 tablespoons of lemon juice.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover broccoli rabe and sausage, roughly chop everything with a knife and use it as a filling for a savory pie with a bit of smoked provolone. Success is guaranteed.
Lemon juice at the end of cooking not only helps the absorption of the iron contained in the greens, but perfectly balances their bitter note.
Don’t miss the recipe for Cabbage and carrot salad
Your Questions
What can I use instead of pork sausage?
For a lighter version, you can use turkey or chicken sausage, taking care to add a little more seasoning such as black pepper and fennel seeds to compensate for the milder flavor.
How do I remove excessive bitterness from broccoli rabe?
If you don’t like the bitter aftertaste, the only way is to blanch them in plenty of salted boiling water before finishing them in the skillet. The water will remove much of the bitterness.
Can I prepare this dish in advance?
Absolutely yes. In fact, like many stewed dishes, it’s even better the next day because the flavors have had time to meld. Reheat it in a skillet with a drizzle of oil or a spoonful of water to restore moisture to the vegetables.
