This is my favorite way to eat broccoli rabe, and I hope it becomes you favorite, too. And this makes a fine sandwich on a good Italian bread!

Serves 6

2 Large bunches broccoli rabe, about 2 1/4 lbs, bottom
3 inches of tough stems trimmed off salt and pepper to taste
4 Tablespoons extra virgin olive oil
4 Large cloves garlic, cut into thick slices
1/4 Teaspoon red pepper flakes
2 Teaspoons fennel seeds
1 11.2 ounce package Smart Links, Italian soy sausages, cut into 1" slices
1 Lemon, cut into 6 wedges

Bring a large pot of lightly salted water to a boil over high heat. Add the broccoli rabe, cover the pot, and cook at a boil for 3 minutes, using tongs to occasionally turn the broccoli rabe so that it will cook evenly. Drain the broccoli rabe in a colander. Heat the olive oil in a large, non-stick skillet over medium heat. Add the garlic, red pepper flakes, and fennel seeds, and the soy sausages. Sprinkle with salt and pepper to taste. Cook for 3-5 minutes, stirring occasionally until the sausages are golden brown, using tongs to turn the sausages to brown them evenly. Add the drained broccoli rabe, and using tongs, toss to coat with the oil. Continue cooking, for 4-6 minutes, stirring occasionally until they are tender to your preference. Taste for seasonings. Turn onto a serving platter. Serve with the lemon wedges for squeezing onto the broccoli rabe. It adds a nice perky flavor and vitamin C, too.