Sausage and Broccoli Rabe Sauteand pear and butter lettuce salad
This is a super easy Italian-inspired saute with savory, slightly bitter broccoli rabe adding a balance to tomatoes and sausage.
Smarts: Be sure to use a pre-cooked or smoked sausage here - it will cook fast and finish just as the broccoli rabe turns tender. If you'd like this dish to be spicy, use a spicy andouille sausage or add some hot sauce as the dish cooks.
- Sausage, pre-cooked or smoked - 1 lb, sliced (like chicken apple sausage or andouille)
- Broccoli rabe - 12 oz, chopped (also called rapini; sub kale)
- Garlic - 4 cloves, chopped
- Tomatoes, diced (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Italian seasoning - 1/2 tsp
- Lemon juice - 2 tsp
- Hot sauce (opt) - to taste
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Vinegar, white wine - 1 Tbsp
- Oil, olive - 3 Tbsp
- Pears - 1, chopped
- Butter lettuce - 8 oz, leaves torn (sub any salad greens)
- Sausage / Broccoli rabe / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
- Pears / Lettuce - Prep as directed and combine.
- Tomatoes - Drain liquid off tomatoes.
- Heat a large skillet or wok over medium heat. Add cooking oil and then sausage. Saute for 3 to 4 minutes to get it started cooking. Add broccoli rabe and saute both together until broccoli rabe is tender, 4 to 5 minutes more.
- Add Italian seasoning, drained tomatoes, and garlic to pan. Saute everything together until everything is heated through and any remaining liquid is cooked off, 2 to 3 minutes.
- Squeeze lemon juice over saute. Taste and season with some salt and pepper. Stir in some hot sauce if you’d like the dish to be spicy.
- Toss pears and lettuce in vinaigrette until dressed to your liking.
- Serve saute with salad on the side. Enjoy!
Delicious! Life hack: if you have a local pizza place, ask them if you can buy some of their pizza dough. Most shops will oblige.0 Helpful
Good, but husband thinks it needs a chili oil instead or in addition to the garlic oil.0 Helpful
This was really excellent. My kids especially loved it. Going in our family favorites!0 Helpful
Loved this pizza. Added mushrooms and sliced tomatoes. Also used kale and bacon. So changed most of the ingredients I guess but the basic flavor profile is the same and we all loved it.0 Helpful
My body literally rejected this meal.0 Helpful
5 stars but admittedly we made quite a few modifications. We ended up using the broccoli rabe in a different recipe because I kept forgetting to move the pizza dough from the freezer to fridge the night before. Instead we heavily cooked up some mushrooms then put those on with the olives under some vegan mozzarella shredded “cheese” and topped it with arugula after it came out of the oven. Letting the dough rest in flour was crucial and we had no problem rolling it out. We also baked the dough more like 5-6 minutes before putting toppings on. It was so tasty, especially for someone who prefers oil-based pizzas to tomato or white sauces.0 Helpful