Sautéed Sausage and Grapes with Broccoli Rabe

Sauteed Sausage and Grapes with Broccoli Rabe Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
This is a classic Italian combo—grapes and sausage—paired with pleasantly bitter broccoli rabe to balance the sweetness.
3

Good, solid recipe

Yield:

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

Recipe from

Cooking Light

Recipe Time

Hands-on: 38 Minutes
Total: 38 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Mark Bittman,

April 2012
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