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fragrant. Add the zest and olives to the pot
during the last 5 minutes of cooking.
5. Serve immediately.
Nutritional information per serving (½ cup):
Calories 90 (57% from fat) • carb. 7g • pro. 2g
• fat 6g • sat. fat 1g • chol. 6mg • sod. 112mg
• calc. 40mg • fiber 2g
Broccoli Rabe with
Sausage
This dish takes a few steps to complete,
but it is well worth the effort. The broccoli
rabe is first steamed – this improves the
overall texture of the finished dish,
making it nice and tender.
Settings: Steam
Brown/Sauté
Makes 4 servings
1 quart water
1 large bunch broccoli rabe,
approximately 1 pound, ends
trimmed
1 teaspoon olive oil
12 ounces pre-cooked Italian sausage,
sweet, hot or mix of both, cut into
½-inch slices
3 garlic cloves, peeled and finely
chopped
¼ cup dry white wine
1½ cups chicken broth, low sodium
¼ teaspoon crushed red pepper flakes
1. Steam the broccoli rabe: Put the quart of
water into the cooking pot of the
Multicooker and insert the steaming rack.
Set to Steam for 8 minutes; cover. Once
tone sounds, put the broccoli rabe on the
rack and cover.
2. Unit automatically turns off when steaming
is complete. Remove and reserve broccoli
rabe. Carefully remove water and wipe
cooking pot dry. Cooking pot will be hot, so
use caution.
3. Put the olive oil into the cooking pot and
set to Brown/Sauté at 350°F. Once hot,
cook sausage until well browned on all
sides; about 10 to 15 minutes.
4. Once sausage is browned, add garlic.
Sauté until fragrant. Add white wine and
allow to cook until almost evaporated.
Scrape up any flavorful brown bits that
have accumulated in the bottom of the pan.
Add chicken broth and red pepper. Simmer
for about 5 minutes to blend the flavors.
5. Reduce the temperature to 300°F. Add
broccoli rabe and allow to simmer, covered,
for an additional 10 minutes.
6. Serve immediately.
Nutritional information per serving:
Calories 356 (62% from fat) • carb. 10g • pro. 21g
• fat 24g • sat. fat 8g • chol. 48mg • sod. 1286mg
• calc. 77mg • fiber 0g
Garlic-Rosemary Beans
These are delicious served alongside lamb
chops. You can also purée them in a food
processor to make a white bean dip to
serve with a crudités platter.*
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups
1 pound dried navy or cannellini
beans
1½ teaspoons olive oil
6 to 8 garlic cloves, peeled and crushed
2 fresh rosemary sprigs
½ teaspoon kosher salt
2½ cups vegetable or chicken broth,
low sodium
1. Put beans in a large bowl, cover with room
temperature water by 2 inches. Soak
overnight. Once soaked, drain, rinse, and
drain again.
2. Put the oil in the cooking pot of the
Multicooker set to Brown/Sauté at 350°F.
Add the garlic. Sauté until the garlic is
golden and fragrant, about 1 to 2 minutes.
Add the remaining ingredients. Stir to
combine, cover and switch to Slow Cook
on High for 2½ hours.
3. Once the time has expired, the unit will
automatically switch to Keep Warm. Serve
warm or at room temperature.
* If puréeing, more liquid (about ½ to 1 cup)
may need to be added when processing.
Nutritional information per serving (½ cup):
Calories 138 (7% from fat) • carb. 24g • pro. 9g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 182mg
• calc. 60mg • fiber 9g