cateory: courses
Broccoli Raab with Sausage and Grapes
Reviews: 198
Ingredients:
-
This is more of a main course than a side dish, a simple
Italian classic and one of my favorites. Without the
grapes, and thinned with a little water or stock, it can
serve as a sauce for pasta. Substitute regular broccoli if
you like.
Other vegetables you can use: broccoli, gai lan, turnip
or mustard greens, asparagus, kale, or collards.
- About 11/2 pounds broccoli raab, trimmed and cut up
- About 1 pound sweet, garlicky sausage
- 2 cloves garlic, slivered
- About 1/2 pound seedless grapes
- Salt and freshly ground black pepper
How to make
Broccoli Raab with Sausage and Grapes
Broccoli Raab with Sausage and Grapes
- Boil or steam the broccoli raab for about 3 minutes, until it is bright green and beginning to get tender.
- Drain and plunge it into ice water for a few moments and drain again. (At this point, you may refrigerate the broccoli raab, wrapped well or in a covered container, for up to 2 days.)
- Cook the sausage over medium heat in a large, deep skillet, pricking it with a fork or thin-bladed knife a few times and turning from time to time, until it is nicely browned, 10 to 15 minutes.
- Remove the sausage from the skillet (don’t worry about it being done) and cut it into bite-sized pieces. Return it to the skillet over medium heat; cook, turning occasionally, until all sides of the sausage are nicely browned, about 5 more minutes.
- Squeeze the excess liquid from the broccoli raab and chop it coarsely. Add it to the skillet along with the garlic and cook, stirring occasionally, for 3 or 4 minutes.
- Add the grapes and heat through. Check for salt and sprinkle liberally with pepper. Serve immediately.
Comments for
Broccoli Raab with Sausage and Grapes
Broccoli Raab with Sausage and Grapes
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