Broccoli Rabe with Sautéed Cremini Mushrooms

Broccoli Rabe with Sautéed Cremini Mushrooms

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


  • 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

    How to make it   25 minutes

  • 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.

  • Nutritional Information(per serving)

    • Calories: 76
    • Fat: 4 g
    • Saturated Fat: 1 g
    • Cholesterol: 0 mg
    • Sodium: 36 mg
    • Carbs: 7 g
    • Protein: 5 g
    • Fiber: 1g

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