2 bunches broccoli rabe
1/2 cup water
1 Tbsp. butter
1/2 pound organic sweet Italian sausage
2 cloves garlic
2 Tbsp. olive oil
Cut sausage into chunks 2 inches thick.  Cook in pot with butter with lid on until completely done.  About 20 minutes.  Remove sausage, keep warm in a covered dish. Wash and trim tough ends off broccoli rabe.  Crush the bottom of remaining stems with the handle of the knife on a board or with a mallet.  Cook broccoli in the pan with butter and liquid left from cooking the sausage.  When broccoli is tender, mix sausage in. Add 2 cloves garlic, minced and olive oil.  Cook just until garlic is tender.  Mix well.  Serve.