Sautéed Sausage and Grapes with Broccoli Rabe

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.

Yield: Serves 4 (serving size: 1 3/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 38 Minutes
Total: 38 Minutes

Nutritional Information

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

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. 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. 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. 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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