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Broccoli Rabe with Sausage

Chef Gabe Thompson of NYC's new L'Apicio turns an Italian sandwich filling into a delicious side.

  • Total Time:
  • Servings: 4

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  • 1 pound broccoli rabe

  • 1/4 cup extra-virgin olive oil

  • 4 ounces hot Italian sausage—casings removed, meat crumbled

  • 2 garlic cloves, thinly sliced

  • Pinch of crushed red pepper

  • Salt

  • 2 tablespoons fresh lemon juice

  • 1/4 cup grated pecorino cheese


  1. 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.
  2. 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.
Contributed By Photo © Kate Mathis Published April 2013

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