Kamut Broccoli Rabe and Sausage Medley
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Lorna Sass
If you're a fan of broccoli rabe, this combination will appeal to you for a casual, lusty, supper. Kamut, with its mild, buttery taste makes a good foil for the intense flavors of sausage and broccoli rabe.
ingredients
1 tablespoon olive oil
3 fully cooked Italian-style chicken or turkey sausages, diced
1/3 cup (20g) chopped oil-packed sun-dried tomatoes
2 cups (390g) cooked Kamut® grain
Pinch crushed red pepper flakes (optional)
2 teaspoons balsamic vinegar
Salt to taste
Grated romano cheese, for garnish
Instructions
Holding the broccoli rabe in a bunch, trim off and discard the root ends. Cut the stems into 3/4-inch (2 cm) pieces. Chop the leaves coarsely, attempting to keep florets whole.
Heat the olive oil in a large, deep skillet. Stir in the sausage and cook over medium-high heat, stirring frequently, until the sausage is lightly browned, about 3 minutes. Add 3/4 cup (180 ml) water, the tomatoes, cooked kamut, and crushed red pepper flakes (if using). Set half of the broccoli rabe on top, cover, and cook over high heat for 1 minute, or until it wilts. Add the remaining broccoli rabe, cover, and continue cooking until the broccoli rabe is tender, 4 to 7 minutes more. If the mixture becomes dry, add more water.
Stir in the vinegar and salt to taste. Pass the cheese in a bowl at the table for garnish.
Variations: Use kale instead of broccoli rabe.
Lorna Sass is the author of "Whole Grains Every Day, Every Way." For more recipes, please visit www.LornaSass.com
makes:
Serves 3 to 4
serving size:
