Thursday Rabe and Sausage

5 Dec

rabe

As you probably know by now, nothing was ever done in moderation in my house.

When we made broccoli rabe we ate pots and we loved every leaf and flower.

My Mom used to say , “it’s so good for you eat more” and we did.

This is a take off of her recipe because she really didn’t have one.

Two heads of rabe.

Five cloves sliced garlic

Six tablespoons oil

One teaspoon salt

1/2 teaspoon crushed red pepper

1/4 cup water

Wash and cut the rabe into bite size pieces.

Trim the bottom of the stem off like you would for regular broccoli.

Don’t use it just throw the bottoms out.

Heat the oil in a medium pan with a lid.

Add the garlic and just cook till fragrant.

Add the rabe, salt, pepper and water.

Stir to coat with the oil and cover for three to five minutes.

Don’t over cook or else it gets very mushy.

It should be bright green and just a little firm.

Set this aside off the heat.

2 pounds of italian sausage.

Hot or sweet is fine.

I prefer the sweet in this dish.

Take out of the casing and brown till it is well done cooked.

Drain the fat off and pour the sausage on the rabe.

Now this is where you have a ton of options.

I love it in a french bread.

Slice the bread in half and generously fill with the rabe mixture.

Sprinkle with parmesan cheese.

Add mozzarella cheese and bake till the cheese melts and the bread is hot.

Forget the napkin and just get a big dish towel and savor every bite.

When I am feeling more lady like. I cook a pound of orecchiette or ziti pasta and mix the rabe and sausage with it.

Sprinkle parmesan cheese on top but still keep the dish towel .

This can also be used in a omlette.

There is never a leftover, just a new meal you can make.

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