After a month-long unintentional hiatus from the blog, I have racked up many recipes to share. Unfortunately, my Mac broke right after Valentine's Day, which basically means my lifeline to blogging had to be sent in for repair and I was left with many ideas and the old fashion pen and paper. Alas, I have been reunited just in time for Spring.
Today, I'm sharing a super easy recipe using raab. Probably the most common is broccoli raab, which is often referred to as Rapini. Raab is a cruciferous veggie, usually appearing as thin stalks and greens with little florets speckled throughout. I don't see types of raab in the grocery store very often, but it is all over the Farmers Market lately.
Several farmers at the Market have offered different kinds in the last few weeks; chard raab, winter greens (brassica) raab and this week I found a mixture of mizuna and tatsoi raab. Thank you ColorFields Farm!
Raab can be, and usually is a bitter vegetable, which I know the Hubby isn't a huge fan of. However, with a little sausage, spice and acidity, it turns into a side dish that he goes back for seconds of.
Several farmers at the Market have offered different kinds in the last few weeks; chard raab, winter greens (brassica) raab and this week I found a mixture of mizuna and tatsoi raab. Thank you ColorFields Farm!
Raab can be, and usually is a bitter vegetable, which I know the Hubby isn't a huge fan of. However, with a little sausage, spice and acidity, it turns into a side dish that he goes back for seconds of.
This recipe for Raab and Sausage is very versatile. You can use your favorite kind of sausage and whatever kind of raab you can find. You could even just use a bitter green like mustard or turnip greens. Sauté away!!
Raab Greens with Sausage
Yields: 4 side servingsPrep Time: 5 minutes
Cook Time: 3-5 minutes
1 bunch broccoli raab or other kind of raab or leafy green, roughly chopped
3-4 sausage patties or links
1/2 teaspoon red pepper flakes
1/4 cup water
salt and pepper
Olive oil
Lemon juice
In a large sauté pan over medium heat, cook the sausage and break into smaller pieces. Once the sausage is cooked through, remove to a paper towel lined plate, reserving the rendered fat in the pan.
Add the prepared greens/raab to the pan and cook for about a minute, stirring several times to coat the greens/raab. Pour in the 1/4 cup water and cover the pan over the heat for 2-3 minutes (this will steam and cook the greens without burning them). Remove the lid and make sure the greens/raab are cooked to your desire, then stir the sausage back in along with a pinch of salt, pepper and the red pepper flakes. Remove from heat and serve with a small drizzle of olive oil and lemon juice if you want.
If the raab mixture is still to bitter for you, add a bit of sugar or honey to balance out.
Add the prepared greens/raab to the pan and cook for about a minute, stirring several times to coat the greens/raab. Pour in the 1/4 cup water and cover the pan over the heat for 2-3 minutes (this will steam and cook the greens without burning them). Remove the lid and make sure the greens/raab are cooked to your desire, then stir the sausage back in along with a pinch of salt, pepper and the red pepper flakes. Remove from heat and serve with a small drizzle of olive oil and lemon juice if you want.
If the raab mixture is still to bitter for you, add a bit of sugar or honey to balance out.
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