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

Mark Bittman
Recipe by Cooking Light April 2012

Gallery

Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
38 mins
total:
38 mins
Yield:
Serves 4 (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

310 calories; fat 16.7g; saturated fat 4.9g; mono fat 8.9g; poly fat 1.8g; protein 13.3g; carbohydrates 29.9g; fiber 1.4g; cholesterol 21.3mg; iron 2.1mg; sodium 621mg; calcium 164mg.