24
Broccoli Rabe with
Sausage
This dish takes a few steps to complete,
but it is well worth the effort. The broccoli
rabe is first steamed – this improves the
overall texture of the finished dish,
making it nice and tender.
Settings: Steam
Brown/Sauté
Makes 4 servings
1 quart water
1 large bunch broccoli rabe,
approximately 1 pound, ends
trimmed
1 teaspoon olive oil
12 ounces pre-cooked Italian sausage,
sweet, hot or mix of both, cut into
½-inch slices
3 garlic cloves, peeled and finely
chopped
¼ cup dry white wine
1½ cups chicken broth, low sodium
¼ teaspoon crushed red pepper flakes
1. Steam the broccoli rabe: Put the quart
of water into the cooking pot of the
Multicooker and insert the steaming
rack. Set to Steam for 8 minutes;
cover. Once tone sounds, put the
broccoli rabe on the rack and cover.
2. Unit automatically turns off when
steaming is complete. Remove and
reserve broccoli rabe. Carefully remove
water and wipe cooking pot dry.
Cooking pot will be hot, so use
caution.
3. Put the olive oil into the cooking pot
and set to Brown/Sauté at 350°F. Once
hot, cook sausage until well browned
on all sides; about 10 to 15 minutes.
4. Once sausage is browned, add garlic.
Sauté until fragrant. Add white wine
and allow to cook until almost
evaporated. Scrape up any flavorful
brown bits that have accumulated in
the bottom of the pan. Add chicken
broth and red pepper. Simmer for
about 5 minutes to blend the flavors.
5. Reduce the temperature to 300°F. Add
broccoli rabe and allow to simmer,
covered, for an additional 10 minutes.
6. Serve immediately.
Nutritional information per serving:
Calories 356 (62% from fat) • carb. 10g • pro. 21g
• fat 24g • sat. fat 8g • chol. 48mg • sod. 1286mg
• calc. 77mg • fiber 0g
Garlic-Rosemary Beans
These are delicious served alongside lamb
chops. You can also purée them in a food
processor to make a white bean dip to
serve with a crudités platter.*
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups
1 pound dried navy or cannellini
beans
1½ teaspoons olive oil
6 to 8 garlic cloves, peeled and crushed
2 fresh rosemary sprigs
½ teaspoon kosher salt
2½ cups vegetable or chicken broth,
low sodium
1. Put beans in a large bowl, cover with
room temperature water by 2 inches.
Soak overnight. Once soaked, drain,
rinse, and drain again.
2. Put the oil in the cooking pot of the
Multicooker set to Brown/Sauté at
350°F. Add the garlic. Sauté until the
garlic is golden and fragrant, about 1
to 2 minutes. Add the remaining
ingredients. Stir to combine, cover and
switch to Slow Cook on High for 2½
hours.
3. Once the time has expired, the unit will
automatically switch to Keep Warm.
Serve warm or at room temperature.
* If puréeing, more liquid (about ½ to 1
cup) may need to be added when
processing.
Nutritional information per serving (½ cup):
Calories 138 (7% from fat) • carb. 24g • pro. 9g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 182mg
• calc. 60mg • fiber 9g
