|1||pound broccoli rabe, trimmed and coarsely chopped|
|2||tablespoons olive oil, divided|
|2||(4-ounce) links hot or sweet pork Italian sausage, casings removed|
|3||cups green grapes, sliced in half lengthwise|
|¼||teaspoon kosher salt, divided|
|¼||teaspoon freshly ground black pepper, divided|
|1||cup thinly sliced red onion|
|1||tablespoon minced garlic|
|¼||cup white wine or water|
|1||teaspoon red wine vinegar|
|1||ounce Parmesan cheese, shaved (about ¼ cup|
1. Cook broccoli rabe in boiling water 1 1/2 minutes; drain and rinse with cold water. Drain well. Place in a large bowl. Set aside.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add sausage; cook for 6 minutes or until browned, stirring to crumble. Add grapes, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook for 2 minutes or until grapes begin to soften. Add sausage mixture to broccoli rabe.
3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion; cook 2 minutes or until soft. Add garlic; cook 30 seconds or until fragrant. Add wine; cook 2 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, sausage mixture, and vinegar. Toss to combine; cook 1 minute or until thoroughly heated. Sprinkle with cheese; serve immediately.