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!
Liked it a lot! Added some lemon juice and parm cheese! Delicious0 Helpful
This was so easy and it came together very well.0 Helpful
Good but won't make again0 Helpful
Too dry and not really flavorful0 Helpful
I thought this dish was pretty good. After reading everyone's comments about the dryness, I added a tablespoon of butter to the pasta, and then added some white wine and parmesan. It worked out pretty well.0 Helpful
6 of 10. It was okay. Added some Alfredo sauce to try and give it some moisture. Not especially a fan of the breadcrumbs on top. There are so many great recipes on this site, I don't think I'll make this one again.0 Helpful