1. Holding the broccoli rabe in a bunch, trim off and discard the root ends. Cut the stems into ¾-inch (2 cm) pieces. Chop the leaves coarsely, attempting to keep florets whole.
2. 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 ¾ 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.
3. 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.