Oh what a classic. This traditional northern Italian side dish couldn’t be simpler, or more scrumptious. A simple sauté of bitter rapini (also known as broccoli rabe), sliced garlic and olive oil, tossed together with cooked, crumbled Italian sausage. The fennel and spices in your favorite Italian sausage really pairs well with the bitter taste of the cooked greens, and a splash of tangy balsamic vinegar.
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Rapa con Salsiccia
Ingredients:
- 2 Tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 head of broccoli rabe/rapini, stems trimmed, rest cut into bite-sized pieces
- Salt and pepper
- 4 oz. Italian sausage, crumbled and cooked
- Splash of balsamic vinegar
Directions:
- In a large Dutch oven, heat the oil over medium heat. Add in the sliced garlic and cook for 1 minute. Add in the chopped rapini and season with 1/2 teaspoon of salt and a big grinding of pepper.
- Saute over medium-high heat for 5-7 minutes, or until wilted and tender. Toss the cooked greens together with the cooked sausage; serve with a splash of tangy balsamic vinegar.
Tagged: balsamic vinegar, broccoli rabe, fennel seeds, garlic, Italian, Italian sausage, Italian side dish, Italy, rapini, sausage, side dish
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