In This Article
Recipe and photo by Emma Frisch
- Prep Time: 7 minutes
- Cook time: 12 minutes
- Yield: 2-4 servings
- Coconut oil – 3 tablespoons (use refined coconut oil for less coconut flavor)
- Garlic – 2 tablespoons, coarsely chopped
- Andouille chicken or turkey sausages (optional) – 2 andouille sausages, 1/4-inch slices
- Broccoli rabe – 1 bunch
- Sea salt or Sel gris – 1 teaspoon
- Black pepper – Freshly ground
- Extra virgin olive oil – Drizzle of extra virgin olive oil
- Discard the bottom 4 inches of broccoli rabe stem (it tends to be very stringy and woody). Cut the rest of the rabe coarsely and rinse in water. Set aside.
- In a large saucepan, heat the coconut oil over medium-low heat.
- Add the garlic and let it sizzle very lightly, infusing the coconut oil with flavor.
- If you are using andouille sausage, add them now and saute until they begin to brown.
- Add the rabe and toss the ingredients together. Cover the pan with a lid and let the rabe and sausage simmer for about 7-10 minutes, stirring occasionally and until the rabe leaves are wilted.
- Add the salt and toss again.
- Garnish with freshly ground black pepper and another drizzle of olive oil.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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