Broccoli Rabe, otherwise known as rapini, sautéed with Portuguese 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 that 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 or my Aunt Bonnie will make some extra when she’s making it for her family and save some for him.
Since he also likes it mixed with sweet Italian sausage or pasta, I decided to mix it in with some sautéed Portuguese chorizo and he LOVED it!
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- 7 oz. Portuguese Chorizo, peeled and sliced into 1/2" slices
- 1 tbsp. Extra Virgin Olive Oil
- 2 Garlic Cloves, minced
- 1 Bunch Broccoli Rabe
- Kosher Salt & Black Pepper, to taste
- 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.