Sauteed Sausage and Grapes with Broccoli Rabe from Cooking Light

This comes under the heading of "sounds weird, tastes wonderful."  I made it for dinner Thursday night.  It's even better leftover, which as you know, I get all as my dear husband doesn't eat leftovers!

Sautéed Sausage and Grapes with Broccoli Rabe

This is a classic Italian combo—grapes and sausage—paired with pleasantly bitter broccoli rabe to balance the sweetness.

Photo by: Photo: Johnny Autry; Styling: Leigh Ann Ross

• YIELD: Serves 4 (serving size: 1 3/4 cups)
• HANDS-ON:38 Minutes
• TOTAL:38 Minutes
• COURSE: Main Dishes

Ingredients

• 1 pound broccoli rabe, trimmed and coarsely chopped
• 2 tablespoons olive oil, divided
• 2 (4-ounce) links hot or sweet pork Italian sausage, casings removed
• 3 cups green grapes, sliced in half lengthwise
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 cup thinly sliced red onion
• 1 tablespoon minced garlic
• 1/4 cup white wine or water
• 1 teaspoon red wine vinegar
• 1 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation

1. Cook broccoli rabe in boiling water 1 1/2 minutes; drain and rinse with cold water. Drain well. Place in a large bowl. Set aside.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add sausage; cook for 6 minutes or until browned, stirring to crumble. Add grapes, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook for 2 minutes or until grapes begin to soften. Add sausage mixture to broccoli rabe.

3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion; cook 2 minutes or until soft. Add garlic; cook 30 seconds or until fragrant. Add wine; cook 2 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, sausage mixture, and vinegar. Toss to combine; cook 1 minute or until thoroughly heated. Sprinkle with cheese; serve immediately.

Nutritional Information

Amount per serving

• Calories: 310
• Fat: 16.7g
• Saturated fat: 4.9g
• Monounsaturated fat: 8.9g
• Polyunsaturated fat: 1.8g
• Protein: 13.3g
• Carbohydrate: 29.9g
• Fiber: 1.4g
• Cholesterol: 21.3mg
• Iron: 2.1mg
• Sodium: 621mg
• Calcium: 164mg

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Cooking Light APRIL 2012