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.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

CaVaux's Review

ahatfield
April 14, 2012
N/A

ahatfield's Review

ChrisBellaire
April 05, 2012
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.

KellyDiff's Review

CaVaux
March 31, 2012
I enjoyed this recipe, although I don't know if I'd run to make it again. It was an interesting combination of flavors, and I'm always looking for interesting ways to use greens.

SFFoodie's Review

KellyDiff
March 27, 2012
N/A

ChrisBellaire's Review

SFFoodie
March 22, 2012
N/A

MarkSz's Review

MarkSz
March 17, 2012
This was a good easy recipe. I had bought Broccoli Rabe at our farmers market this morning and I just happen to see this recipe after I got home. It sounded so strange that I had to make it. I used green grapes because I thought it may be to sweet with red. I don't think it would have mattered. The sweet was there but so was the savory, bitter and sour. This is a stand alone meal but it could easily have pasta, mushrooms or even something crunchy like peanuts or fried wonton skins thrown in. Will make again and pass on to family and friends