Broccoli Rabe Saute with Chicken Sausage

This saute is delicious as a side dish or tossed with pasta as a main.
Body+Soul, March 2007
  • Prep Time 20 minutes
  • Total Time 25 minutes
  • Yield Serves 6
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  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 4 anchovy fillets, optional
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 4 ounces fresh chicken sausage, removed from casing (1 to 2 links)
  • 1/2 cup golden raisins
  • 2 bunches broccoli rabe, cut crosswise with water still clinging to it (blanched if desired) 1-inch thick and well washed (1 pound each)
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons fresh lemon juice


  1. Heat olive oil in a large skillet over medium heat; add garlic, anchovy fillets (if using), and crushed red pepper. Cook, stirring, until anchovy breaks down and garlic is just golden, 30 to 60 seconds.

  2. Add chicken sausage; increase heat to medium-high. Cook, stirring occasionally, until opaque, 3 to 5 minutes.

  3. Add raisins and as much broccoli rabe to skillet as will fit; season with salt and pepper. Cook, tossing and adding remaining broccoli rabe as there is room; cook until broccoli rabe is tender, 6 to 10 minutes (less if it has been blanched).

  4. Season with salt, pepper, and lemon juice to taste. Serve.

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