Our side dish in this meal - broccoli rabe - can be difficult to prepare at times but when they are done well they are delicious. I use to think that everything cooks better on high heat but after setting the smoke alarm off about 200 times I have noticed that perhaps medium is more appropriate at times. I have tried a few different ways to get this to come out perfectly every time (with out the added step of blanching that many sites seem to recommend to remove bitterness) and it seems like I am getting closer as this time even Jeremy ate all of his. The sausage was cut up into chunks and done on the grill pan (my favorite pan ever! seriously every one needs one to make super fast meals)
Broccoli Rabe
1 bunch broccoli rabe
2 tbsp olive oil
2 cloves garlic
1 c chicken broth
1) In a wok-pan (looks kinda-like this), heat oil
2) Add garlic reduce to medium and brown
3) Cut 1" or so off the bottom of the rabe and place in the pan
4) Add about 1/2 c broth and place cover on pan - let steam
5) After 5 min or so, toss rabe around and rotate in pan, add remaining broth and re-cover
6) Ensure stems are soft and tender before serving (add more water or broth and cook with cover on if necessary)
