Braised Broccoli Rabe And Chick Peas With Sausage

1. 1

   Have a large bowl of cold water ready. Bring a large kettle of water to boling and cook broccoli rabe for 8 minutes, or until tender. Reserve 1 cup of the cooking liquid and transfer the broccoli rabe to the cold water with a slotted spoon. Drain and squeeze out excess water; chop fine.

2. 2

   In a hot, well-seasoned ridged grill pan, grill sausages over moderately high heat, turning occasionally, 10 to 15 minutes, or until cooked through.

3. 3

   While sausages are grilling, in a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking, and saute garlic and sage, stirring, until garlic is just golden, about 30 seconds. Add broccoli rabe, tomatoes, chickpeas, and reserved cooking liquid and simmer until liquid is evaporated, 10 to 15 minutes. Season with salt and pepper.

4. 4

   Arrange sausages and vegetables on a platter and drizzle with remaining olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.