Tuesday, 05 February 2013 08:10

Rapini and Sautéed Sausages

Rapini (aka Broccoli Rabe) is a bitter green popular in both Italian and Asian cuisine. Its assertive flavor pairs well with equally strong ingredients. Rapini's bitterness is tempered when cooked thoroughly.  Serves 2 – 4 as an entrée


  • 4 – 6 Sausages, (Creminelli traditional sausages work great)
  • 2 bunches organic rapini
  • 6 – 8 organic garlic cloves garlic
  • ½ organic Eureka lemon
  • Few pinches red pepper flakes
  • LHF California extra virgin olive oil
  • Diamond kosher salt and Pohnpei Pepper Co. fresh pepper

Trim about ½ inch from the bottom of the rapini stalks.
Thinly slice the garlic.
Juice the lemon, removing any pits and pith

Heat a large skillet over medium heat. When the pan is hot, add in a tiny slash of extra virgin olive oil, then sauté your sausages until nicely browned on the outside and completely cooked on the inside. Remove from the heat and set aside. Just before serving, slice the sausages on the bias (diagonal.)
Reduce the heat to low. Add a little more olive oil to the same hot pan, then add in the sliced garlic. Sauté on low until the garlic has begun to color, and the oil is fragrant.
Stir in the rapini and toss with tongs if needed to coat well. Increase the heat back to medium and sauté for about 2 -3 minutes to soften the rapini.
Add in a few tablespoons of water, cover the pan and steam until quite tender, about 3 – 4 minutes, removing the lid once or twice to toss the rapini and add water as needed (if the pan gets dry.)
Toss with a sprinkle of red pepper flakes and the fresh lemon, and add salt and pepper to taste. Serve right away with the sliced sausages.

Last modified on Thursday, 07 February 2013 16:46