Broccoli Raab with Sausage and Grapes
I once dated someone who thought fruit only belonged in desserts or in fruit salad, never in savory dishes. This recipe proves just how misguided he was.
Sweet, salty, and delicious.
The first time I made it was for some friends who don’t eat red meat, so I used turkey sausage. This time, making it for myself, I used Italian sausage. It’s delicious either way, but it is so much better with the real thing. I may have used kale instead of broccoli raab (it was more than a month ago that I made it).
To use it over pasta, Bittman recommends skipping the grapes and adding more liquid, but I left the grapes in and was glad I did. Delicious. I love this recipe. It’s a great, unexpected side dish for pasta meals.
Recipe: Brocoli Raab with Sausage and Grapes (HTCE p. 545).
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