Broccoli Rabe With Hot Italian Sausage

• 2 bunches broccoli rabe (about 1 pound each), ends trimmed off
• 1 pound hot Italian sausage, casings removed
• 1 medium onion, peeled and thinly sliced
• 1/2 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon salt
• Freshly ground pepper to taste

1. Bring a large pot of lightly salted water to a boil.
2. Add the broccoli rabe and blanch for 1 minute.
3. Drain and set aside.
4. Place the sausage in a large skillet over medium-high heat.
5. Cook, breaking up the sausage with the back of a fork until crumbly.
6. When the sausage begins to release its fat, add the onion and cook, stirring frequently, until the sausage is browned, about 7 minutes.
7. Pour off as much of the fat as possible.
8. Reduce the heat to medium and stir in the chicken broth.
9. Lay the broccoli rabe over the sausage, season with the salt and pepper, cover with a lid and cook until the broccoli rabe is tender, about 10 minutes.
10. Divide the broccoli rabe among 4 plates.
11. Spoon the sausage and broth over it and serve immediately with roasted potatoes.

broccoli rabe, sausage, onion, chicken broth, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7501 (may not work)