Spring Broccoli Rabe & Andouille Sausage

Spring Broccoli Rabe & Andouille Sausage

In This Article


Recipe and photo by Emma Frisch

Spring Broccoli Rabe Andouille Sausage
  • 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
  • Garnish
  • Black pepper – Freshly ground
  • Extra virgin olive oil – Drizzle of extra virgin olive oil


  1. 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.
  2. In a large saucepan, heat the coconut oil over medium-low heat.
  3. Add the garlic and let it sizzle very lightly, infusing the coconut oil with flavor.
  4. If you are using andouille sausage, add them now and saute until they begin to brown.
  5. 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.
  6. Add the salt and toss again.
  7. 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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