-
-
My review
Broccoli Rabe and Sausage
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."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 299 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
- Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
- Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
Nutrition Facts
Per Serving: 299 calories; 27.9 g fat; 2.6 g carbohydrates; 9.2 g protein; 43 mg cholesterol; 1295 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2123 Ratings
-
-
-
-
-
Most helpful positive review
4/5/2002
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.
Most helpful critical review
8/7/2005
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 tho...
Most helpful
Most positive
Least positive
Newest
4/5/2002
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.
3/1/2008
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...
8/7/2005
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 tho...
5/12/2011
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 w...
9/19/2005
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 nothin...
4/1/2010
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 sautein...
5/15/2008
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!
1/30/2009
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 ...
1/18/2009
The recipe is good. The flavour is excellent...but I live in Mexico and we dont have lemon so I always use lime. The next time i will defintely cut the amount of lemon in half. Also had to use c...