Broccoli Rabe and Sausage

Preheat oven to 500 F. The choice parts of the broccoli rabe are the slender green florets; therefore, clip off the large stems, remove the tough upper leaves and, if the main stem is tough, peel it with a potato peeler. Wash in plenty of cold water and drain. Set aside. Prick the sausage with a fork, set it on a metal plate or skillet, and bake 15 minutes, turning occasionally. Remove to a plate and cool. In a 4- to 5-quart pot, sauté the garlic gently in the oil until golden but not brown. Add the broccoli rabe and, successively, the salt, pepper flakes, black pepper and water. Mix well, cover and cook 5 to 7 minutes. Meanwhile, slice the sausage. Mix with the broccoli rabe. Remove and discard the garlic. Serve immediately. Makes 4 servings.

Note: If you cannot find broccoli rabe, use broccoli florets. The broccoli rabe is especially good with the sausage because the bitter-almond flavor of the vegetable sets off the sweetness of the meat.

Kate says: if you blanch the rabe it will reduce the bitterness.