Broccoli Rabe with Sweet Italian Sausage

No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.


  1. 3 pounds broccoli rabe (about 3 medium bunches), trimmed

    1. 1 1/2 pounds sweet Italian sausage links, cut into 1-inch pieces

    2. 5 tablespoons extra-virgin olive oil

    3. 5 garlic cloves, chopped


      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.

        1. Meanwhile, preheat broiler.

        2. 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.

        3. 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.

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

      Cook' note:

      Broccoli rabe can be cooked 1 day ahead and chilled.