1 lb rapini (broccoli raab)
1/4 olive oil
4 oz hot, Italian sausage - we recommend Deutsch Family Farm!
2 garlic cloves - thinly sliced
salt
2 T. fresh lemon juice
1/4 grated pecorino cheese
In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino.
In a pot of salted boiling water, cook the rapini until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the rapini and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino.
Thanks Food & Wine for this fantastic recipe.