Italian Sausage, Broccoli Rabe and Roasted Tomatoes
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Ingredients
  • 4 links Italian sausage – hot or mild
  • 1 bunch broccoli rabe
  • 1 – 15 ounce can cannellini beans
  • small packet of grape tomatoes
  • 2 shallots - sliced
  • 1 garlic clove - minced
  • 3 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • ½ cup chicken stock
  • Red pepper flakes to taste – I did not use this since the sausage was hot.
Instructions
  1. Mise en place ~ Gather ingredients
  2. Preheat oven to 350º.
  3. In a separate skillet add grape sized tomatoes with sliced shallots and 2 tablespoon olive oil and salt and pepper. Roast until the tomato skin start to burst. Remove from oven; drizzle with balsamic vinegar.
  4. Trim tough ends of broccoli rabe; cut into 2 inch pieces. In a skillet of salted boiling water blanch broccoli rabe stems in for a minute before adding tops which do not require as much time. Give them another minute or two. Stick a knife into the stem to see if they are tender.
  5. Plunge in ice water. Remove from ice water and place on a couple layers of paper towels. Set aside.
  6. Remove the casings from the sausage links. Cook in a skillet for about 12 minutes turning ever 3-4 minutes. I did not use red pepper flakes since the sausage was already hot. Remove from the skillet; let rest for a few minutes. Slice on the diagonal.
  7. Pour off excess fat from the skillet, but leave the fond.
  8. Rinse the cannellini beans; add to the skillet.
  9. Add chicken stock.
  10. Add the blanched broccoli rabe back to the pan.
  11. Add the sausage
  12. Taste and adjust seasoning.
  13. Scoop into a nice soup bowl. Add roasted tomatoes.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/italian-sausage-broccoli-rabe-and-roasted-tomatoes/