Atlantic Ave Magazine - April 2020 Issue
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dining | RECIPE<br />
Broccoli Rabe<br />
with Sausage<br />
INGREDIENTS (SERVES 4)<br />
1-pound broccoli rabe<br />
1/4 cup extra-virgin olive oil<br />
1-pound of sweet or hot Italian<br />
sausage—casings removed;<br />
meat crumbled<br />
2 garlic cloves, thinly sliced<br />
Pinch of crushed red pepper<br />
Salt<br />
2 tablespoons fresh lemon juice<br />
1/4 cup grated pecorino cheese<br />
directions<br />
Step 1<br />
In a pot of salted boiling water, cook the broccoli rabe until nearly<br />
tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry,<br />
then chop.<br />
Step 2<br />
In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over<br />
moderately high heat, breaking it up into small pieces, until browned.<br />
Add 3 more tablespoons of oil, the garlic and red pepper to the skillet<br />
and cook for 1 minute. Add the broccoli rabe and cook, stirring, until<br />
tender, 3 minutes. Season with salt. Add the lemon juice and toss.<br />
Serve with pecorino. Can also be served over spaghetti al dente.<br />
84 | april <strong>2020</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com
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