Broccoli Rabe & Chicken Sausage
Here's a slightly healthier version of an old Italian classic, Broccoli Rabe and Sausage. I think that with broccoli rabe, you either love it or hate it. I happen to have always loved the taste, but some people aren't fond of the bitterness. If you're of the latter group, just substitute all broccolini for the broccoli rabe. However, if you're like me, you might want to double up on the broccoli rabe!
And here's some helpful tips: Using chicken sausage instead of pork sausage cuts the calories and grams of saturated fat almost in half. The brand I used was Coleman Organic, and I chose the Spinach Chicken Sausage because it was most FODMAP friendly of the options. I like this brand because the sausage is minimally processed, contains no added sugar, and is whole 30 approved! Pretty good, right?!
Ingredients
- 1 bunch broccoli rabe
- 1 bunch broccolini
- 12 oz organic chicken sausages
- *See text above for the brand I used*
- 1 tbsp garlic infused oil (or regular oil if not opting for low FODMAP version)
- 3 garlic cloves chopped (omit for low FODMAP version*)
- 1/3 cup water
Directions
- Add oil and garlic to a pan and allow garlic to slightly brown
- Stir in washed and trimmed broccoli rabe and broccolini
- Season with pink salt, a bit of black pepper, and a bit of red crushed pepper
- Add 1/3 cup water and cover pan to allow greens to sauté
- In another pan, spray a thin coating of oil
- Cut chicken sausage into rounds about 1/2 inch thick
- Add sausage to the empty pan and sauté on medium heat
- Cook sausage for about 5 minutes on each side until brown
- Keep turning and add some water to the pan if needed
- Once the greens have wilted and the sausage is cooked through, add the sausages to the pan of greens and toss until ingredients are mixed together
- Serve and enjoy!