Broccoli Rabe with
Spicy Sausage

The slightly bitter taste of broccoli rabe is a perfect foil for spicy Italian sausage. The addition of balsamic vinegar adds a piquant tang. The water that clings to the broccoli rabe after it is washed should produce the right amount of liquid for cooking.

PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
4 SERVINGS

• 2 tablespoons olive oil
• ½ pound hot Italian sausage, casings removed
• 2 cloves garlic, minced
• 1 pound broccoli rabe, washed
• 1 tablespoon balsamic vinegar
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried red pepper flakes
• salt to taste

1. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the sausage and cook for 6 minutes, breaking up the lumps. Add the garlic and cook for another minute.

2. Reduce the heat to low and add the broccoli rabe and vinegar (if the pan is too dry, add 1 teaspoon of water). Cover and cook, stirring occasionally, for 7 minutes, or until the broccoli rabe is tender. Stir in the black pepper, red pepper flakes, and salt. Serve immediately.

PER SERVING

carbs: 8.5 grams; Net Carbs: 2.5 grams;
fiber: 6 grams; protein: 8.5 grams; fat: 14 grams; calories: 180

PHASES 1–4