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Active time
20 minutes
Total time
20 minutes
Serves 3 to 4

1 bunch broccoli rabe

1 tablespoon olive oil

3 fully cooked Italian-style chicken or turkey sausages, diced

⅓ cup (20g) chopped oil-packed sun-dried tomatoes

2 cups (390g) cooked wheat berries ( such as Khorasan wheat berries)

Pinch crushed red pepper flakes (optional)

2 teaspoons balsamic vinegar

Salt to taste

Grated romano cheese, for garnish

  1. Holding the broccoli rabe in a bunch, trim off and discard the root ends. Cut the stems into ¾-inch (2 cm) pieces. Chop the leaves coarsely, attempting to keep florets whole.
  2. Heat the olive oil in a large, deep skillet. Stir in the sausage and cook over medium-high heat, stirring frequently, until the sausage is lightly browned, about 3 minutes. Add ¾ cup (180 ml) water, the tomatoes, cooked kamut, and crushed red pepper flakes (if using). Set half of the broccoli rabe on top, cover, and cook over high heat for 1 minute, or until it wilts. Add the remaining broccoli rabe, cover, and continue cooking until the broccoli rabe is tender, 4 to 7 minutes more. If the mixture becomes dry, add more water.
  3. Stir in the vinegar and salt to taste. Pass the cheese in a bowl at the table for garnish.

Variations: Use kale instead of broccoli rabe.

Lorna Sass is the author of “Whole Grains Every Day, Every Way.” For more recipes, please visit www.LornaSass.com


Calories: 370
Total Fat: 14 g
(Saturated Fat: 3 g)
Sodium: 530 mg
Carbohydrate: 40 g
Fiber: 5 g
Protein: 24 g.

Yield: Serves 3 to 4

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