Ingredients
- 1 bundle of trimmed broccoli rabe
- 1 tbsp of salt
- 6 tbsp of extra virgin olive oil
- 1 lb of fennel sausage links, cut into pieces
- 2 cloves of chopped garlic
- ¼ cup of freshly squeezed lemon juice
Step 1
Begin by immersing broccoli rabe in a bubbling pot of salted water. Let it dance in the heat for about 12 minutes until the stems reach a delightful tenderness. Once done, bid farewell to the boiling water, but don't forget to keep aside a cup of that flavorful liquid gold.
Step 2
Meanwhile, in a separate saucepan, pour in three generous tablespoons of olive oil and let it sizzle over a medium-high flame. Add in the sausage and let it cook for around 10 minutes until it adorns a beautiful brown hue all over.
Step 3
Once the sausage is ready, gracefully remove it from the pan. In the fragrant aftermath, toss in the minced garlic and let it infuse the oil for about half a minute. Now, introduce the broccoli rabe along with the reserved cup of cooking liquid into the pan. Squeeze in half of the zesty lemon juice to brighten up the flavors. Reunite the sausage with the verdant mix and let them mingle in a gentle simmer for another 10 minutes.
Step 4
Just before serving, drizzle in the rest of the olive oil and lemon juice to add a final burst of freshness to the dish. Enjoy this delightful creation that harmoniously blends the earthy notes of broccoli rabe with the savory goodness of sausage.
Extra Tips & Suggestions
- 1. Keep your broccoli rabe fresh by storing it in a reusable produce bag in the crisper drawer of your refrigerator.
- 2. For ultimate freshness, trim the stems of the broccoli rabe and place them in a vase with water like a bouquet of flowers - this will keep them crisp for longer.
- 3. If you're meal planning, blanch the broccoli rabe before storing it in an airtight container in the fridge for quick and easy use later in the week.
