For those who are unfamiliar, Broccoli Rabe is a leafy, green cruciferous vegetable of the Brassica genus as are Broccoli, Cauliflower, Cabbage, Brussels Sprouts, Kohlrabi, Kale, and Mustard Greens. The leaves and stems are both edible, as are the buds that somewhat resemble broccoli, but do not form the typical large head of the latter. Its slightly bitter flavor is quite popular with Southern Italian cuisine, especially in the Puglia and Campania regions of Italy, from which my paternal and maternal ancestors hail, respectively. Perhaps that is why I am so crazy about this leafy green known in Italy as broccoli di rapa, friarielli, broccoletti or cime di rapa, depending on where you are. Here in my kitchen, I'll just call it "delizioso"!
1. Wash and clean vegetables. Cut and cube potato and carrots. Slice onion and scallions. Chop garlic.
2. Wash and remove only the thickest stems from the broccoli rabe. Roughly chop.
6. Once you've allowed it to boil for a few minutes, turn heat down to low and add drained sausage.
7. While it is simmering, add the cleaned and chopped broccoli rabe. Gently stir.
8. After a few minutes, the broccoli rabe should wilt and mix into the soup. At that time, season with salt, pepper, crushed red pepper and garlic powder.