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Sautéed Sausage and Grapes with Broccoli Rabe

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 38 mins
Total time 38 mins
Yield

Serves 4 (serving size: 1 3/4 cups)

This is a classic Italian combo—grapes and sausage—paired with pleasantly bitter broccoli rabe to balance the sweetness.

Ingredients

  • 1 pound broccoli rabe, trimmed and coarsely chopped
  • 2 tablespoons olive oil, divided
  • 2 (4-ounce) links hot or sweet pork Italian sausage, casings removed
  • 3 cups green grapes, sliced in half lengthwise
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 cup thinly sliced red onion
  • 1 tablespoon minced garlic
  • 1/4 cup white wine or water
  • 1 teaspoon red wine vinegar
  • 1 ounce Parmesan cheese, shaved (about 1/4 cup)

Nutrition Information

  • calories 310
  • fat 16.7 g
  • satfat 4.9 g
  • monofat 8.9 g
  • polyfat 1.8 g
  • protein 13.3 g
  • carbohydrate 29.9 g
  • fiber 1.4 g
  • cholesterol 21.3 mg
  • iron 2.1 mg
  • sodium 621 mg
  • calcium 164 mg

How to Make It

  1. Cook broccoli rabe in boiling water 1 1/2 minutes; drain and rinse with cold water. Drain well. Place in a large bowl. Set aside.

  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add sausage; cook for 6 minutes or until browned, stirring to crumble. Add grapes, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook for 2 minutes or until grapes begin to soften. Add sausage mixture to broccoli rabe.

  3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion; cook 2 minutes or until soft. Add garlic; cook 30 seconds or until fragrant. Add wine; cook 2 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, sausage mixture, and vinegar. Toss to combine; cook 1 minute or until thoroughly heated. Sprinkle with cheese; serve immediately.