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