Photo: Lisa Fitzsimmons
Oh, to be an at-home chef in winter! The possibilities to be a warm presence in someone’s life certainly increase during the more frigid months, so always consider yourself fortunate if you know or are someone who counts the kitchen as a favorite place this time of year. Lisa Fitzsimmons enjoys being one such gifted creator and elected to share her Sausage with Broccoli Rabe and Beans recipe.
The primary protein component of this offering from the Packer Park resident will surely prove to be motivation for you to pig out and have the strength to brave the elements. The result promises to be so good that you might even hope that the world’s most famous groundhog, Punxsutawney Phil, sees his shadow two weeks from today, meaning six more weeks of winter.
1 pound of mild sausage
1/4 cup of oil to sauté the broccoli rabe
1 bunch of broccoli rabe
3 cloves of garlic
Salt and pepper and hot pepper flakes, to taste
1 can of drained cannellini beans
Pecorino cheese, for topping
Preheat oven to 400 degrees.
Bake the sausage for 45 minutes. Slice in pieces when done, and add the cannellini beans.
In another pot, sauté the garlic with oil, making sure not to let them become brown. Add the boiled broccoli rabe and the salt, pepper, and hot pepper flakes to your taste, and cook until the broccoli reaches the desired tenderness. Combine with the sausage and beans, and add a little more oil. Top with pecorino cheese.