Sautéed Broccoli Rabe with Portobello Mushroom

This recipe combines the bitterness of broccoli rabe with the meaty texture and earthy flavor of portobello mushrooms. Sautéed to perfection, this dish makes a hearty and nutritious side or can be enjoyed as a main course when served with crusty bread or pasta. With only a few simple ingredients, it's easy to prepare and will satisfy your taste buds.

Ingredients

• 1 bunch of broccoli rabe
• 2 portobello mushrooms
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Directions

1. Wash the broccoli rabe thoroughly and trim the ends. Cut the stems into smaller pieces, about 2 inches long.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the portobello mushrooms to the skillet and cook for about 5 minutes until they start to release their juices. Stir occasionally to ensure even cooking.
4. Add the broccoli rabe to the skillet and season with salt and pepper. If desired, add crushed red pepper flakes for some extra heat.
5. Sauté the ingredients for about 10-12 minutes, until the broccoli rabe is tender but still vibrant green. Stir occasionally to prevent sticking.
6. Remove from heat and transfer the sautéed broccoli rabe with portobello mushrooms to a serving dish.
7. Serve hot as a side dish or as a main course with crusty bread or pasta.
8. Enjoy!

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