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