Broccoli rabe, braised to temper its mildly bitter taste, and golden slices of mushrooms and garlic combine to make a pleasant and heart-healthy side dish. Look for presliced cremini sold in many produce sections. Mushrooms add a sweet, almost meaty, taste to meals with no added fat or calories.
Quick look
- prep 10 min cook 15 min
- serves 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced cremini mushrooms (about 5 ounces/150 g)
- 1 tablespoon finely chopped flat-leaf parsley
- 1 clove garlic, crushed
- Pinch of crushed red pepper, or to taste
- 1 bunch broccoli rabe (about 1 pound/500 g), 1 inch/2.5 cm trimmed from stems, cut into 1 1/2-inch/1-cm lengths
- 1
Heat the oil in a large nonstick skillet set over medium-high heat until hot enough to sizzle a mushroom. Add the mushrooms and cook, stirring, until golden, 4 to 5 minutes. Stir in the parsley, garlic, and red pepper flakes until blended. Remove to a plate and set aside.
- 2
Rinse the broccoli rabe and lightly shake in a colander, leaving some water clinging to the leaves. Heat the same skillet over medium heat until hot enough that a drop of water sizzles. Add the broccoli rabe and stir until wilted, about 10 minutes. Reduce the heat to medium-low. Cover and cook until tender, 4 to 5 minutes.
- 3
Stir in the mushrooms and cook, stirring, until reheated, about 1 minute.
- Calories: 76
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 36 mg
- Carbs: 7 g
- Protein: 5 g
- Fiber: 1g
