What? A recipe? Did I surprise you? It’s been months since I have posted anything food related on here. This must mean the morning sickness is easing up, right?
This dish or I should say this recipe has been on a steady rotation for dinner since I ripped it out of my magazine last Spring. Broccoli rabe or rapini has slowly disappeared from Sprouts so in place I use broccoli, just as good I swear.
It’s Paleo friendly, easy to make and good for any meal of the day. Try topped with an egg for breakfast.
The only thing I do different than the original recipe is use less oil . If you are using pork sausage it doesn’t need too much extra grease, you know what I am saying?. You might find you need more oil if using chicken sausage but I doubt it.
*For Paleo substitute olive oil for coconut oil.
1 pound broccoli rabe, rapini or broccoli
2 tbs 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 or parmesan cheese
In a pot of salted boiling water, cook the broccoli until nearly tender, 4 minutes. Drain and let cool. Squeeze and pat dry, then chop.
Heat skillet to medium high and add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 2 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 or parmesan.
The Art of Thyming 