2 T extra virgin olive oil
8 oz Broccoli rabe cut leaves into strips and flowers, into 1″ pieces
1/4 t salt
4 garlic cloves – sliced thin
1 lb Italian sausage (hot if you like spicy!!; omit for meatless)
2 1/4 cups chicken (or veg) broth
1 1/4 cups orzo pasta
1/4 cup dry white wine
1/2 cup thinly sliced peppadew peppers (or other hot peppers of your choice)
1/3 cup grated parmesan
Heat 1 T oil in a 12″ nonstick skillet over medium-high heat until shimmering. Add broccoli rabe and salt, cover and cook until wilted, about 2 minutes. Stir in half of garlic and continue to cook uncovered until broccoli rabe is tender / fully wilted. Transfer to plate and tent with foil.
Heat remaining 1 Tbsp oil in now empty skillet over medium-high heat until shimmering. Add sausage and cook until browned, about 3 minutes. Add remaining garlic and cook until fragrant, about 30 seconds.
Stir in broth, orzo and wine and bring to a boil. Reduce heat to medium, cover and cook until orzo is al dente and nearly all liquid has been absorbed, about 6-8 minutes.
Sprinkle broccoli rabe, peppers and parmesan over top. Serve immediately.
Recipe contributed by Linda at Rainbowzen Farm. Thanks Linda!
Kitsap Fresh 