← Nouns Cooking · Italian

Ingredients

• 600 g Italian pork sausages (about 8)
• 1 kg broccoli rabe (friarielli or cime di rapa)
• 3 cloves Garlic, lightly crushed
• 1 Red chilli, sliced (or a pinch of chilli flakes)
• 4 tbsp extra virgin olive oil
• 60 ml dry white wine
• Salt

Method

1. Trim the broccoli rabe, keeping the tender leaves, buds and thin stems and throwing away any tough stalks. Wash well and leave the water clinging to it.
2. Prick the sausages a few times. Brown them in a wide pan with 1 tbsp oil over medium heat for 8–10 min, turning often.
3. Pour in the wine, let it bubble for 1 minute, then cover and cook gently for 5 min. Lift the sausages onto a plate.
4. Add the rest of the oil, the garlic and chilli to the pan and sizzle for 1 minute. Pile in the greens with a pinch of salt, cover and let them wilt for 5 min.
5. Uncover, stir and cook for 5 min more until the greens are tender and the liquid has mostly gone. Nestle the sausages back in for a final 2 min and check they are cooked through (71°C / 160°F).

Tips

• Check your sausages for gluten if you need this gluten-free; many contain rusk or breadcrumbs.
• Broccoli rabe is meant to be pleasantly bitter; if you find it too strong, blanch it for 2 minutes in salted water first.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar