Broccoli Raab With Sweet Italian Sausage

1 1/2 pounds broccoli raab (about 1 1/2 medium bunches), trimmed
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.
Serves 4.

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