The Food: Broccoli Rabe & Sausage

INGREDIENTS
Small bunch of Broccoli Rabe
3 tablespoons virgin olive oil
3 cloves of garlic, split (or to taste)
Sausage Links

Broccoli rabe, for many, may be an acquired taste.  Its in the broccoli family, but bitter, and more leafy, less  of the crowns.  In any case, its becoming more popular, I have seen it as a topping for pizza, is excellent with penne pasta or cavatelli, and believe it or not in a sandwich (hey, my Uncle Larry used to take spaghetti sandwiches to the beach).  You also often see this served as an appetizer before the pasta.

Wash the broccoli rabe thoroughly, as it is very sandy, and this can obviously ruin your teeth if it is not washed properly.  Leave it wet, as this will help steam it.  In a pot with a cover, add the olive oil and the split cloves of garlic.  Be sure to cut the stems off, as they are very chewy, but not all the way.  You can also chop it if you like smaller pieces, especially if you are going to toss it in with pasta.  Add the wet broccoli rabe and cook over low heat for about 20 minutes.  Serve alone with grated cheese, or again, penne or cavatelli pasta.

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