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Chicken and Ricotta Sausage over Broccoli Rabe

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 4 tablespoons olive oil
  • 1 or 2 bunches broccoli rabe (about 1 1/2 pounds)
  • Salt and pepper
  • 4 cloves garlic
  • Several sprigs fresh basil
  • 2 ounces Parmesan cheese (1/2 cup grated)
  • 1/2 cup ricotta cheese
  • 1 pound ground chicken

Instructions

  1. Put 2 tablespoons olive oil in a large skillet over low heat.
  2. Trim the broccoli rabe; split the stems as necessary to make stalks no more than 1/2 inch thick.
  3. Raise the heat to medium-high. Add the broccoli rabe to the skillet, sprinkle with salt and pepper, and cook, stirring occasionally, until it softens and turns dark green, 5 to 10 minutes.
  4. Peel and chop 4 cloves garlic; add half to the skillet while the rabe is cooking; put the other half in a large bowl.
  5. Strip the leaves from several basil sprigs and chop; add to the garlic in the bowl.
  6. As soon as the broccoli rabe is ready, remove the skillet from the heat. Use tongs to transfer the greens to a bowl; tent with foil if you want to keep them warm.
  7. Grate 1/2 cup Parmesan; add it to the garlic and basil.
  8. Add 1/2 cup ricotta, the ground chicken, and a sprinkle of salt and pepper to the bowl. Mix gently with your hands to combine.
  9. Put 2 tablespoons olive oil in the skillet over medium-high heat.
  10. Gently shape the meat into 8 patties about 1/2 inch thick, adding them to the skillet as you go. Cook, turning once, until the patties are browned on both sides and the inside is no longer pink, 4 or 5 minutes per side.
  11. Serve the patties on top of the broccoli rabe.

— Recipe from How to Cook Everything Fast

Recipe variations

Maple Chicken Apple Sausage over Red Cabbage Substitute 1 medium head red cabbage for the broccoli rabe, 2 tablespoons chopped fresh sage for the basil, 1 tablespoon maple syrup for the Parmesan cheese, and 1/2 cup chopped dried apples for the ricotta. The cabbage will take a little more time to wilt than the broccoli rabe. A splash of cider vinegar during cooking is a nice touch.