top of page
  • Writer's pictureMichelle Iannelli-Rubin

Broccoli Rabe with Grilled Italian Sausage

Broccoli Rabe (Rapini), what is it anyway? Broccoli rabe is a deliciously bitter green. The stems, leaves and nutty, broccoli-esque buds are all edible and commonly used in Italian cooking! I was raised eating broccoli rabe as a side dish throughout the year. It's so good! The key to a great broccoli rabe dish is steeping it in water for 4-5 minutes before you sauté it with garlic and olive oil. My momma taught me that!

Late August to early September is typically the best season for this produce.

First you trim it, then wash it, then blanche it...drain it and finish with sautéing it with fresh garlic and olive oil. It's that simple.

Separate the bunch and spread the stalks apart to loosen. Place them on a cutting board and trim about 1/4 inch to 1/2 inch off the stem, then split the stem down the middle. Next wash, under cool water. While you are washing, get your pot of water on the stove top and bringing it to a rolling boil. Using a tongue, place the broccoli rabe into the pot and blanch for about 4-5 minutes. Remove from pot and let cool and drain. Be sure to pat dry and remove excess water before sautéing. I like to grill my sausage separately and add it to he pan at the end of the sautéing. This classic combination of bitter greens and sweet Italian sausage has been a dish Italians have been making for generations. Top with crushed red pepper and its so delicious! You can squeeze some fresh lemon juice over top to give it a refreshing burst of flavor. Go get it!


Broccoli Rabe and Grilled Italian Sausage


  • 1 pound broccoli rabe

  • 1/4 cup extra-virgin olive oil

  • 1 ring of Italian sausage

  • 2 garlic cloves, thinly sliced

  • Pinch of crushed red pepper

  • Salt


  1. Trim and wash the broccoli rabe. Bring a large pot water to a boil. When the water reaches a boil, add broccoli rabe. Stir. Cook until stalks are tender, about four to five minutes. Drain. Set aside.

  2. Grill a ring of Italian sausage. I like to use the cheese flavored sausages to enhance the flavor. Set aside

  3. Heat olive oil and garlic over medium-high heat in a large (10-inch skillet) until garlic begins to turn a light golden brown, about 2 minutes. Stir to keep the garlic from sticking together in a clump. Add broccoli rabe to skillet. Toss to coat the broccoli rabe with oil. Reduce heat to medium. You don’t want it to scorch. Cook, stirring occasionally, until rabe is very tender, about 15 minutes. At this point, it might appear overcooked. This is what you want. Broccoli rabe tastes better slightly overcooked.

  4. Cut sausage into 1-inch pieces and throw into broccoli rabe. Season with salt, red pepper flakes and toss. Serve immediately.


Post: Blog2 Post
bottom of page