Thanks to Michele Yanow for sharing this recipe.
- 12 oz Sweet Italian Sausage
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2lbs rapini, kale shoots and/or sprouting broccoli (stems peeled & trimmed, leaves, stems & flower buds chopped into 1″ pieces)
- 1 lb orecchiette
- salt & pepper
- Chop sausage. Heat sausage in a deep skillet, brown slowly in 2 Tbsp extra-virgin olive oil for 10 min. over med-low heat. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes and cook 2-3 min until soft. Add 1 1/2 lbs. rapini, kale shoots and/or sprouting broccoli (stems peeled & trimmed; leaves, stems & flower buds chopped into 1″ pieces) and 1/2 c. water to the sausage. Toss and cook covered, about 10 min., until greens are tender and bright green.
Cook 1lb orecchiette until al dente. Drain, toss with sauce, 2-3 more Tbsp EVOO, salt & pepper to taste. Totally addictive!!)
Michele notes that cime di rape/broccoli raabe is traditional in this Apulian dish, but it works with overwintered kale or other hearty greens that aren’t too bitter). For a real early-spring feast, serve with Italian stewed rainbow carrots with garden herbs, homegrown rhubarb compote, and pear-ginger soda made with our SodaStream, and leftover syrup from honey-ginger poached pears.