Taste the Air-Chilled Difference®

Grilled Chicken Sausage With Broccoli Rabé

by , Chef , FARMbloomington, Bloomington, Indiana

Grilled Chicken Sausage With Broccoli Rabé
Quick Recipe
Easy Recipe

Serves 4

This dish features simple, carefully-chosen ingredients, simply but perfectly cooked for a little taste of Tuscany. The smoky flavor that an outdoor grill imparts is ideal, but a stovetop grill pan works as well in unfortunate weather. If you have them on hand, add capers or anchovies for a little extra spunk.

  • 1 pound Smart Chicken Italian Sausage links
  • 1 red onion, cut into 1/3-inch slices
  • 1 bunch broccoli rabé, washed and cut into large pieces
  • Garlic, Chili & Citrus Dressing
  • 1/4 cup olive oil
  • 4 cloves garlic, sliced into fine rounds
  • 1/2 serrano chili, very thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lemon, juice + 1/2 the zest
  • Salt and pepper to taste
  • Garnish
  • 1/4 pound Feta cheese, crumbled into large chunks
  • 1/2 cup pitted Kalamata olives
  • Olive oil to drizzle
  • Lemon wedges

To make the dressing, pour olive oil into a small sauté pan over medium low heat. Add the garlic slices and fresh chili. Cook until the garlic begins to lightly brown. Remove from heat and add the red pepper flakes, lemon juice and zest and stir well. Allow to cool to room temperature and season to taste with salt and pepper. This can be made up to 24 hours in advance. Keep refrigerated until needed.

Preheat grill or grill pan to moderately high heat, about 400°F.

Grill sausages until browned on both sides and cooked through (about 8 minutes total). Remove and keep warm. Add the red onions to the grill or grill pan and cook until caramelized on both sides. Add the broccoli rabé to the grill or grill pan and cook until wilted and lightly charred. Remove onions and broccoli rabé and transfer to a large bowl. Slice the sausage on the bias in long slices and add to the vegetables. Toss the vegetables and sausage with the dressing and season to taste with salt and pepper. Transfer to a serving platter and garnish with feta and olives. Drizzle with olive oil to shine and serve with lemon wedges.

Serve leftovers in pita bread with a thick, creamy yogurt sauce.

Pairing: Rosé - The sweetness of a rosé helps offset the bitterness of the broccoli rabé.