Sausages with Broccoli Rabe

I have to say that the holidays were epic this year. Tons of time with family, friends, and tables full of food. Tables and taaables. And, per my personal rules, I didn't hold back on the indulging - everything from mince pies to Yorkshire puddings to too many glasses of prosecco to count. 

So, now it's the new year and time to get back on track. I've decided to do a two week "cleanse" of sorts - no booze, low carbs, and lots of green veggies. 

This dish is one of my favorites whether or not I'm "eating healthy." A better for you version of an amazing Italian sandwich I used to have when living in Boston. Bitter broccoli rabe pairs fantastically with sweet Italian sausage...and lots of garlic. 

Sausages with Broccoli Rabe

• 4 sweet Italian sausages
• 1 large bunch broccoli rabe
• 4 cloves garlic, sliced
• 3 T olive oil, divided
• Salt and pepper

Heat a cast iron pan over medium heat. Add 1 T of olive oil and the sausages. Cook, turning frequently, until they reach an internal heat of 165* and are golden on all sides. Slice into 1 inch pieces.

At the same time, bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 4 minutes. Drain.

In a large pan or wok, heat the remaining 2 T of olive oil. Add the garlic and cook until fragrant, about 1 minute. Add the broccoli rabe and toss so the oil and garlic coat the broccoli. Continue to stir fry until the broccoli is tender.

Add the sliced sausages and serve.