Italian Sausage and Broccoli Rabe

Cook the Italian sausage

1. Prick the sausage in a few places with the tip of a sharp knife to keep the casing from splitting as it cooks.
2. Heat the olive oil in a heavy, large skillet over medium heat. Add the sausage and almost all of the water, cover, and cook until the sausage begins to brown on the bottom, about 15 minutes.
3. Carefully turn the sausage over and, if the skillet is dry, add a splash more water. Cover and continue to cook until the sausage begins to brown on the other side, about 10 minutes.
4. Uncover and keep cooking until the water evaporates and the sausage is well browned and cooked through, 5 to 10 minutes. (The sausage will brown quickly once the water evaporates. You can nudge the sausage a little here and there during cooking to be certain it doesn't stick to the skillet.)

Cook the broccoli rabe

1. Meanwhile, trim the thick stems from the broccoli rabe or Broccolini and discard or reserve for another use. Rinse the broccoli rabe or Broccolini and shake off any excess water.
2. In a large skillet over medium heat, warm the extra-virgin olive oil. Add the garlic and red pepper flakes and cook just until fragrant, 1 to 2 minutes. Add the broccoli rabe or broccolini, a generous pinch salt, and the water, cover, and cook, turning the broccoli rabe or broccolini as it begins to wilt, until it's tender but still bright green, about 5 minutes.
3. Uncover and cook until the water evaporates, 3 to 5 minutes. Drizzle with oil and season to taste with salt.

Serve the Italian sausage and broccoli rabe

1. Pile the sausage and broccoli rabe together, either moving everything to a skillet and taking that to the table or transferring everything to a platter. Serve warm. (Any leftovers work marvelously when chopped and tossed with freshly cooked pasta.)