CSA Starts: Broccoli Rabe

 

 

 CSA season has started!!  I love the anticipation of heading to the farm to get my food.

This week’s farm news letter shared a recipe for a veggie I have never tried before – Broccoli Rabe http://www.foodandwine.com/recipes/broccoli-rabe-with-sausage

© Kate Mathis

Broccoli Rabe with Sausage

CONTRIBUTED BY GABE THOMPSON
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST

Chef Gabe Thompson of NYC’s new L’Apicio

  1. 1 pound broccoli rabe
  2. 1/4 cup extra-virgin olive oil
  3. 4 ounces hot Italian sausage—casings removed, meat crumbled
  4. 2 garlic cloves, thinly sliced
  5. Pinch of crushed red pepper
  6. Salt
  7. 2 tablespoons fresh lemon juice
  8. 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.

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In the end I had more sausage than rabe but… it was DELISH!  I loved the lemon that was added at the end.

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If you don’t know what to do with yours this week definitely try this!

2 thoughts on “CSA Starts: Broccoli Rabe

  1. Alright, I feel totally ignorant, but can I ask… what is broccoli rabe? I’ve never heard of it, or seen it to my knowledge. Your recipe looks very tasty, so I think I need to figure out where to hunt some down! 🙂

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