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Broccoli Rabe and Sausage

Broccoli rabe is fiercely mustardy and not for the finicky or faint-of-heart. My mother used to make it for us as children and we did everything we could to get out of eating it. As an adult, I've learned that broccoli rabe is actually palatable if it's cooked long enough and seasoned properly. Try this recipe if you're feeling adventurous and want an instant "vitamin-boost." It gives you a head-rush when you eat it!

1. Slice up and fry in a large frying pan:

4 or 5 dinner sausages

2. Drain sausages, return to pan and sautee with:

3 cloves garlic, diced
olive oil

3. Chop up stems and add to sautee pan:

1 head broccoli rabe

4. After about 7 minutes, add the broccolli rabe leaves (torn) and simmer on low to medium heat for about 20-30 minutes

Broccoli rabe is cooked when it doesn't taste like poison anymore!

Serves: 2-4.

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