1 pound/bunch broccoli rabe
1 pound spicy Italian sausage, cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
1/4 teaspoon crushed red pepper, or to taste
1/4 cup water
Cut off the tough ends of the stems and cut each into two-inch lengths.Wash the trimmed broccoli rabe in a sinkful of cold water and drain in a colander.
Heat 2 tablespoons of the oil over medium heat in a large deep, heavy skillet with a lid.
Add the sausage and cook, turning, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages. Remove the sausages to a plate and cover with aluminum foil to keep them warm.
Pour the remaining 2 tablespoons olive oil into the pan and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.
Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender, about 10 minutes.
Return the sausages to the skillet and turn them until warmed through. Place the sausages and broccoli rabe on a serving platter. Add some with crusty Italian bread or serve over pasta.