Chicken Sausage and Broccoli Rabe Sautewith spinach / cranberry / pecan salad
- Broccoli rabe (also called rapini; sub broccoli florets) - 12 oz, chopped
- Garlic - 2 cloves, chopped
- Sausage, chicken (preferably pre-cooked; sub any variety sausage) - 1 1/2 lb, casings removed (if applicable) and sliced
- Oil, cooking - 1 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Maple syrup - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, cooking - 3 Tbsp
- Spinach, baby - 4 oz
- Pecan halves - 1/2 cup
- Cranberries, dried - 1/2 cup
- Make dressing - Whisk together vinegar, maple syrup and mustard. Add oil while whisking. (Can be done up to 4 days ahead)
- Broccoli rabe / Garlic / Sausage - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
- Heat a large skillet over medium-high heat. Add oil and to hot oil, add sausage and saute until golden brown, ~3 minutes for pre-cooked sausage (a few minutes longer for uncooked sausage). Add broccoli rabe and saute until bright green and tender, ~2 minutes (a few minutes longer for broccoli florets). Add garlic and red pepper flakes and saute until fragrant, ~1 minute more.
- Just before serving toss spinach, pecans and cranberries in dressing.
- Serve sausage saute with salad on the side and enjoy!
This meal has 112 reviews
I mixed this up after reading the reviews and used veggie sausage instead of chicken, and added lemon juice, extra garlic and olive oil. It was delicious!
Wish I would have read the comments before making - it needed some moisture. Quick, easy meal.
Really flavorless. Could have used some sauce or...something!
Nice easy meal. As suggested by others, I added pasta water. I could taste the bitterness in the rapini but I liked it. Will make again.
It did need a light sauce or some of the lemon juice and olive oil.
I added butternut squash and it was delicious.