Prairie Center Red Apple Market Recipes

Kamut Broccoli Rabe and Sausage

If you're a fan of broccoli rabe, this combination will appeal to you! Kamut, with its mild, buttery taste makes a good foil for the intense flavors of sausage and broccoli rabe.

Yield: Serves 3 to 4



Holding the broccoli rabe in a bunch, trim off and discard the root ends. Cut the stems into 3/4-inch pieces. Chop the leaves coarsely, attempting to keep florets whole.

Heat the olive oil in a large, deep skillet. Stir in the sausage and cook over medium-high heat, stirring frequently, until the sausage is lightly browned, about 3 minutes.

Add 3/4 cup water, the tomatoes, cooked Kamut*, and crushed red pepper flakes (if using). Set half of the broccoli rabe on top, cover, and cook over high heat for 1 minute, or until it wilts.

Add the remaining broccoli rabe, cover, and continue cooking until the broccoli rabe is tender, 4 to 7 minutes more. If the mixture becomes dry, add more water.

Stir in the vinegar and salt to taste. Pass the cheese in a bowl at the table for garnish.

Use kale instead of broccoli rabe.

*Kamut Grain:
Kamut grain is an ancient grain that is closely related to durum wheat. It can be used as an alternative to traditional wheat grains as it is nutritionally superior to other forms for wheat. When this grain was originally grown in the US, it was named King Tut's grains because of its possible ancient origins to Egypt. Kamut grain is very high in protein compared to traditional grains.

Recipe and photo used with permission from The Whole Grains Council -
Source: Lorna Sass

Please note that some ingredients and brands may not be available in every store.

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Prairie Center Red Apple Market Recipes