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Broccoli Raab Saute w/ Chicken Sausage

2 tbsp olive oil

4 garlic cloves, thinly sliced

4 anchovy fillets, optional

¼ to ½ tsp crushed red pepper

4 oz fresh chicken sausage, removed from casing (1 to 2 links)

½ cup golden raisins

2 bunches broccoli raab, cut crosswise 1-inch thick (1 lb each)

Coarse salt and ground pepper

1 to 2 tbsp fresh lemon juice

 

Heat olive oil in a large skillet over medium heat; add garlic, anchovy fillets (if using), and crushed red pepper. Cook, stirring, until anchovy breaks down and garlic is just golden, 30 to 60 seconds. Add chicken sausage; increase heat to medium-high. Cook, stirring occasionally, until opaque, 3 to 5 minutes. Add raisins and as much broccoli raab to skillet as will fit; season with salt and pepper. Cook, tossing and adding remaining broccoli raab as there is room; cook until broccoli raab is tender, 6 to 10 minutes (less if it has been blanched). Season with salt, pepper, and lemon juice to taste. Serves 6.


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