Broccoli Rabe with Sausage

The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.

1 lb broccoli rabe
¼ cup extra-virgin olive oil
4 oz hot Italian sausage, casings removed, meat crumbled
2 cloves garlic, thinly sliced
1 pinch crushed red pepper
sea salt
2 Tbsp. lemon juice, freshly squeezed
¼ cup Pecorino cheese, grated

In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop.

In a skillet, heat 1 Tbsp. of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more Tbsp. of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss.

Serve with Pecorino.

Makes 4 servings.