Broccoli Rabe with Carrots and Ginger

This is a nice side dish. I served it with Creamy Winter Squash & Carrot soup and home-raised turkey. The ginger gives a fresh, aromatic taste, and the carrots sweeten up the slightly bitter greens.

1 cup grated carrot (3 medium carrots)
3 cloves garlic, minced or pressed
1.5 inch section fresh ginger, finely grated
8 cups chopped broccoli rabe (rapini)
olive oil
salt
pepper

A large, heavy-bottomed skillet with lid

Heat a couple tablespoons of olive oil over medium heat. Add the carrots, ginger and garlic. Saute, stirring constantly, until the aromatics are released and the carrots start to get tender (your kitchen will fill with the wonderful smells of ginger and garlic). Add the greens and cover. After a minute, lift the lid and stir the wilted greens and other ingredients until mixed. Sprinkle with a bit of salt and pepper. Add 3-4 tablespoons of water (or stock if available). Turn heat down to medium-low and cover. Continue cooking, stirring frequently, for about 20 minutes. Add liquid if the greens start to sizzle.

Optional: Drizzle with a little bit of olive oil before serving, or stir in a pat of butter. This mellows the flavor of the ginger.

Cavatelli with Italian Sausage and Broccoli Rabe

Is your broccoli rabe still sitting in your crisper? Mine was this morning. I suggest making this fancy sounding, but actually very easy pasta recipe: Cavatelli with Italian Sausage and Broccoli Rabe.

• 1/2 pound (about 2 cups) dried cavatelli or other small shell-shaped pasta
• 1/2 pound (about 3 links) sweet Italian sausage
• 1 bunch (about 3/4 pound) broccoli rabe, tough and hollow stems discarded, washed well
• 1 garlic clove, minced
• 1 1/4 cups low-salt chicken broth
• 1/4 cup golden raisins
• 1 tablespoon unsalted butter

• Accompaniment: freshly grated Parmesan cheese

In a kettle of boiling salted water cook pasta until al dente.

While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.

Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.

Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.

Serve pasta with Parmesan.

I ate mine without the Parmesan because (sadly) I am lactose intolerant. It's absolutely delicous without it, though. I suggest adding about half the broth and leaving the rabe a little crunchy.