Broccoli Rabe and Italian Sausage

Heat the oven to 425 degrees.Put the sausages in a roasting pan large enough so that they have room between them so they’ll roast and not steam.While the sausage is roasting prepare the broccoli rabe.Remove any wilted or discolored leaves and the tough large leaf from each broccoli rabe stem.Cut off the tough bottom end of each stem. (You can peel the lower end of the stem but I usually cut it at the juncture of the floret stem and the lowest leaf.)Wash the broccoli rabe and drain them.Put the olive oil, pepper flakes and garlic in a large pot with a lid and heat the oil over medium heat until the garlic just starts to turn translucent.Add the broccoli rabe and sea salt to taste.Pour in the water, bring to a boil, and cover the pot tightly with the lid.Steam, lifting the lid to stir occasionally, until the broccoli rabe is softened, about 5 minutes.Uncover and cook over medium heat until the liquid is evaporated and the broccoli rabe is tender, about 5 minutes.(If you want a milder broccoli rabe blanch them in boiling water for about 30 seconds and drain them before adding to the hot olive oil. Finish cooking as above.)Return the sausages to the pot to warm them through.Serve the sausages on a platter, with the broccoli rabe on the side.