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1
Trim the coarse, tough ends from the broccoli rabe and remove any wilted or yellow leaves.
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2
Starting at the cut ends of the stems, pull off the tough outer coating of the stems with a paring knife or vegetable peeler.
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3
Cut any very thick stems in half lengthwise.
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4
Wash the broccoli rabe in plenty of cool water, then drain, leaving some of the water that clings to the leaves.
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5
Heat 2 tablespoons of the oil over medium heat in a large deep, heavy skillet or casserole with a tight-fitting lid.
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6
Poke the sausages all over with a fork and lay them in the skillet.
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7
Cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thinner luganega or up to 12 minutes for thicker sausages.
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8
Adjust the heat as the sausages cook so they brown evenly without scorching.
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9
Remove the sausages to a plate and cover with aluminum foil to keep them warm.
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10
Drain the fat from the skillet without cleaning the pan.
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11
Pour in the remaining 2 tablespoons olive oil.
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12
Whack the garlic cloves with the flat side of a knife, scatter them over the oil, and cook until golden, about 3 minutes.
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13
Add the broccoli rabe, and season lightly with salt and 1/4 teaspoon crushed red pepper.
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14
Pour in 1/2 inch of water, bring to a boil, and cover the casserole.
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15
Steam, lifting the lid to stir occasionally, until the broccoli rabe is softened, about 5 minutes.
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16
Uncover and cook over medium heat until the liquid is evaporated and the broccoli rabe is tender, about 5 minutes.
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17
Return the sausages to the skillet and turn them until warmed through.
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18
Serve the sausages on plates or a platter, flanked by the broccoli rabe.
