Easy and delicious, and definitely interesting flavors. I used red grapes because I had them on hand, but stuck to the recipe otherwise. I had the leftovers for lunch, and I'm on my way to adding this to one of my favorite dishes.
Sautéed Sausage and Grapes with Broccoli Rabe
Photo: Johnny Autry; Styling: Leigh Ann Ross
More From Cooking Light
Total: 38 Minutes
Amount per serving
- Calories: 310
- Fat: 16.7g
- Saturated fat: 4.9g
- Monounsaturated fat: 8.9g
- Polyunsaturated fat: 1.8g
- Protein: 13.3g
- Carbohydrate: 29.9g
- Fiber: 1.4g
- Cholesterol: 21.3mg
- Iron: 2.1mg
- Sodium: 621mg
- Calcium: 164mg
- 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)
- 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.
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