1 pound sweet Italian sausage links, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
3 spring garlic cloves, chopped
Cut broccoli raab 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 raab. Meanwhile, preheat broiler. 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. 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. Separate broccoli raab, then sauté in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage.
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