Yes, this sounds like a strange combination, but I wanted to try it for a few reasons. First, it was the only paleo-ish recipe in the recent Cooking Light. Second, if I add fruit into any dish, my kids think it is a special treat. And finally, I think it is just fun to try new recipes. Our whole family liked this combination much more that we thought, and will be adding it to the permanent recipe book.
Italian Sausage with Broccoli and Grapes:
What it took for 2 adults and 2 kids:
*2 Tbs. oil/fat of choice, divided
* 1 lb broccoli, cut into 2-inch pieces
* 3 Italian sausage links, casings removed
* 3 cups green grapes, halved
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 1/4th cup white wine (or water)
* 1 tsp red wine vinegar
* coarse salt and freshly ground pepper
Heat 1 Tbs. oil in a medium skillet over medium high. Add the broccoli and saute until crisp-tender, 3 minutes. Throw in a little pinch of salt and pepper. Remove from pan and cover to keep warm in a bowl.
Back in the skillet add the sausage. Break up with a wooden spoon and saute until browned all over. If you need to add a smidge more oil, that’s fine. Toss in the grapes and another pinch of salt and pepper, cook 2 more minutes. Remove from skillet and add to the broccoli bowl.
Back in the skillet, add the last Tbs. oil. Toss in the onions and cook until they start to soften, 2 minutes. Add the garlic and cook until fragrant. Add the wine and cook 2 minutes, until most liquid has evaporated. Then add the broccolini and sausage mixture back to the skillet. Toss in the vinegar and salt and pepper to taste.