Broccoli Rabe/Rapini with Sausage and Mushrooms

1 bunch broccoli rabe
1 lb. mushrooms, (portabellos, button, and crimini work well in this recipe)
2 cloves garlic, minced
1 lb. bulk Italian sausage (see *) [could be optional]
1 tsp. ume plum vinegar or lemon juice
bone broth added as needed
1/2 cup steamed, chopped sun-dried tomatoes
1/4 cup toasted pine nuts
Maldon salt and fresh cracked black pepper to taste

Wash rapini, remove leaves and flowers from stem. Gently clean mushrooms with soft brush (no water) and slice 1/4 inch thick. In large skillet, brown the sausage. Remove from pan. Saute mushrooms in sausage grease until tender, adding garlic for the last two minutes of cooking. Add a dash of bone broth or water to the pan. Stir in sausage and dried tomatoes. Add rapini and vinegar or lemon juice, toss gently, adding more bone broth as needed to keep the leaves moist. Simmer just until wilted, about 2-3 minutes. All of the liquid should be absorbed. If it isn't, drain off excess liquid. Remove to serving bowl, sprinkle pine nuts and serve immediately.

* I would imagine that using Sean's breakfast sausage recipe as a guideline, one could make a delicious bulk Italian sausage using a bit of crushed rosemary, a couple teaspoons red pepper flakes, and fennel seeds. I am going to try that the next time I make this recipe. I'll post the recipe if it comes out well.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001