Recipe by ELEANOR1052
"This is a family recipe that is quite simple and quick. Good buffet table dish. For a crowd just increase amounts of ingredients as needed. Serve on rolls or with crusty Italian Bread."
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broccoli rabe, trimmed
extra virgin olive oil
fennel sausage links, cut into pieces
fresh lemon juice
My husband loved this dish. It was very easy. Next time, I won't boil the Broccoli Rabe for the whole 12 minutes. It seemed to get a little soggy. Next time I will only boil for 8 minutes.
I modified this recipe to: rough chopped rabini stems and cooked for 6 minutes seperately from the green leafy part. I then rough chopped the green leafy part and blached in hot water. I thoroughly drained the rabini before adding into oil mixture. The result was a better looking dish.
This was excellent. I made only a few changes to turn it into a pasta dish, and it was the best supper we've had recently. I cooked radiatore pasta in salted water, saved the water for cooking the broccoli rabe, and set the pasta aside. I used hot ground Italian sausage and added a few teaspoons of fennel seed. I followed the rest of the directions as written and tossed the broccoli rabe and sausage with the pasta right before serving. My whole family raved, from my husband down to my 2-year-old son. Yum!
You only need to blanch the Rabe for 2 minutes in salted water . Plunge in cold water and drain and squeeze most of the water out befor adding to skillit. The Rabe will not be mushy or watery when you do this
One more thing-broccoli rabe shrinks like crazy so you may want to double or triple the amount. If you have good eaters figure one bunch of cooked rabe per person, trust me it shrinks to nothing.
With two bunches of rabe and although only boiled for 8 minutes still a mushy mess. Good flavor although chard or kale would probably hold up better. Will try again with no boiling but sauteing instead.
I adapted this and also added cut up chicken which I cooked with the sausage. I had this at a restaurant and it is fabulous!
This was a great recipe idea. I too served it with pasta, long fusilli. I reserved all of the broccoli liquid(3 bunches) and served it at the end in a bowl with the pasta because the first time i made it i thought it was too dry when using pasta. I then topped it with toasted bread crumbs. I added 5 anchovies along with the garlic to give it even more flavor. I omitted the lemon from the pan and served lemon wedges on the table for my family to use as much or as little as they wanted.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Rabe and Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 251
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