Garlicky Broccoli Rabe with Hot Italian Sausage

Broccoli rabe makes me happy.

There's nothing better than a skillet full of spicy, garlicky, broccoli rabe. Except maybe a skillet of spicy, garlicky, broccoli rabe with hot sausage. Pile it high on sliced rolls or toss with your favorite pasta and big sprinkle of grated cheese.  Or, just eat it right out of the pan. You can't go wrong.

Gourmess' Garlicky Broccoli Rabe with Hot Italian Sausage
2 bunches broccoli rabe
2 TBS olive oil
3-4 cloves garlic, peeled and minced
2 TBS chopped sun-dried tomatoes
1/4 cup chicken broth
1 lb hot Italian Sausage, cut into bite-size pieces
Crushed red pepper

 Minimal MESS/ingredients/clean-up: Category 1

To Do:
  • Remove the tough ends from the broccoli rabe, then chop into small pieces. Rinse well, drain and set aside. 
  • Heat the olive oil in a large skillet, then stir in the garlic. Cook at low heat until fragrant and lightly browned, about 5 mins.
  • Add the broccoli rabe to the pan and raise heat to medium. Cook for about 5 minutes, until the broccoli rabe is tender, but not soggy. Stir in the sun-dried tomatoes.
  •  In the meantime, heat the chicken broth in a medium-sized pot and add the sausage. Cover the pot and cook the sausage over medium heat, stirring occasionally, until browned and cooked through.
  • When the sausage is cooked, add it AND the drippings from the pot to the skillet with the broccoli rabe. Stir to combine, then cook for an additional 5 minutes. Season with salt/pepper to taste and a pinch or two of the red pepper.
  • Stuff the broccoli rabe/sausage mixture inside crusty rolls, mix with pasta, or scoop into deep bowls with a generous sprinkle of grated Parmesan or Pecorino Romano cheese. Or a dollop of fresh ricotta.