broccoli rabe with garlic

• broccoli rabe (I use about a bunch per person figuring on having leftovers)
• fresh garlic, chopped roughly
• olive oil

In a large skillet over a medium flame cook the garlic for 3-5 minutes or until just done. Add chopped broccoli rabe and a little more olive oil, continue cooking for about 5 minutes. Season to taste with Kosher salt (or any coarse salt- I just like Kosher the best because it's the cheapest) and fresh ground pepper.

The dish: If you've been reading this blog, then you've seen this dish before. This is an easy side dish that shows well and tastes great. If you happen to have some fresh lemons lying around, feel free to give this dish a squeeze, but don't sweat it if you don't. Sauteing with garlic is a pretty easy method that works for pretty much any vegetable you can think of, feel free to get funky and experiment, I'm sure you'll love the results.

penne with broccoli rabe and chicken sausage

• penne or any other short pasta
• good quality chicken sausage, sliced
• 4 cloves of garlic, diced
• 1 bunch broccoli rabe, chopped
• olive oil
• chicken or other light stock

In a large pot filled with lightly salted water cook pasta until JUST done. In skillet over medium high heat saute garlic in the olive oil for 3 minutes. Add 1/4 cup of broth and broccoli rabe, reduce heat to medium and cook until the leaves on the broccoli begin to wilt. Add sausage and more stock as needed and cook, stirring frequently. Top cooked pasta with mixture and your favorite shredded Italian cheese.

The dish: Another easy one that's always a hit. There's a lot of pre-cooked chicken sausages available today. For this dish I use ones that tend toward Italian herb and garlic styles. Don't be afraid of using garlic sausage with fresh garlic, they have two different flavors that work well together. Since the sausage is pre-cooked there's really no need to do much more than just heat it up here. As always, overcooked pasta will kill this dish, make sure to check it a few minutes before the package cooking time suggests. Always cook pasta in water with a pinch of salt, but never with any oil. Pasta clumps because it's poor quality, not because of lack of added lubricants, oil just makes sure the sauce falls off it. I prefer Barilla Plus, which has a whole host of goodness including Omega 3 and fiber, but if you're near a Hannford, they have a house brand with all the extra stuff that cooks just as well.