Broccoli Rabe, otherwise known as rapini, sautéed with chorizo, garlic and Extra Virgin Olive Oil makes a tasty side dish or main meal.
Broccoli rabe (also spelled broccoli raab) or otherwise known as rapini is a green, leafy vegetable that is know for it's bitter taste.
They have buds that resemble broccoli, but do not form a head. You can eat the leaves, buds and stems and is mainly used in Italian and Portuguese cuisines.
My husband is a HUGE broccoli rabe fan; however, the girls and I don't care for it. So every once in a while I just buy some for him and I'll usually saute it with a little garlic and olive oil.
Since he also likes it mixed with sweet Italian sausage or pasta, I decided to mix it in with some sautéed chorizo and he LOVED it!
Ingredients Needed
- Chorizo: You can use Mexican, Spanish, Portuguese chourico or Italian sausage in this recipe
- Extra Virgin Olive Oil
- 2 Garlic Cloves, minced
- Broccoli Rabe
- Kosher Salt
- Black Pepper
How do you make Broccoli Rabe with Chorizo?
Heat the oil in a large nonstick saute pan over medium heat; then add your chorizo. Saute about 2-3 minutes per side until lightly browned.
Cut the head of broccoli rabe into 1"-2" pieces, removing the stems; then rinse under cold water. Drain well.
Add the garlic and the broccoli rabe to the pan and saute until the vegetable has softened yet is slightly firm; approximately 3 minutes. A good indication is when it turns bright green. Season with salt and pepper.
Visit the recipe index to search for more recipes by category.
More Chorizo Recipes
- Chorizo Macaroni and Cheese
- Portuguese Chorizo and Potatoes
- Hearty Chorizo Chili
- Chorizo Cornbread Stuffing
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Broccoli Rabe with Chorizo
Ingredients
- 7 ounces chorizo (peeled and sliced into ½" slices)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 bunch broccoli rabe
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Heat the oil in a large nonstick saute pan over medium heat; then add your chorizo. Saute about 2-3 minutes per side until lightly browned.
- Cut the head of broccoli rabe into 1"-2" pieces, removing the stems; then rinse under cold water. Drain well and pat dry.
- Add the garlic and the broccoli rabe to the pan and saute until the vegetable has softened yet is slightly firm; approximately 3 minutes. (A good indication is when it turns bright green). Season with salt and pepper.
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