As a kid, I wasn’t into bitter vegetables, but I now I adore radicchio, arugula, and of course broccoli rabe. I’m still not into bitter melon but perhaps when I’m old, haha. (Sorry mom!)

I read in Lidia’s Italian-American Kitchen, that she peels the stem of her broccoli rabe. I had never done that before, usually just chopping off the rough ends. It ends up being worth the effort to get these tender stems. Now I love broccoli rabe even more!

peeling broccoli rabe

Broccoli Rabe with Calabrese Sausage

  • 2 teaspoons olive oil
  • 1 clove garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 12 cups cleaned broccoli rabe
  • 1.7 ounces calabrese or spicy dry sausage, cut in julienne
  • salt and pepper to taste

1. Heat olive oil in a 11″ wide 2 1/2″ high pan (that has a lid) on medium high heat. Add garlic and red pepper and brown lightly.
2. Add broccoli rabe, season lightly, and toss. Let the leaves wilt until they are below the rim. Sprinkle calabrese on and cover. Turn flame down to low and cook until stems are tender, about 3-5 minutes.
3. Toss and adjust seasoning. Serve.

broccoli rabe with calabrese 2
posted by jessica at 03:14 PM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.