Best Broccoli Rabe With Portobello Mushroom Recipes

SAUTéED MUSHROOMS AND BROCCOLI RABE

Sautéed Mushrooms and Broccoli Rabe image

This simple and delicious sautéed mushrooms with broccoli rabe is a versatile dish to pile on any cooked grain or to serve as a foil to rich dishes.

Provided by Katie Workman

Categories Dinner Lunch Side Dish

Time 28m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
16 ounces sliced mushrooms (such as shiitake, cremini or button)
1 teaspoon minced garlic
3 cups chopped broccoli rabe
1/4 teaspoon red pepper flakes

Steps:

Gather the ingredients.
Heat a large skillet over medium-high heat and add the oil.
Add the mushrooms and garlic, season with salt and pepper, and sauté for about 10 minutes until the liquid has evaporated and the mushrooms have nicely browned.
Add the broccoli rabe and red pepper flakes, and sauté for another 8 minutes or so, until the broccoli rabe is crisp and tender.
Taste, and adjust the seasonings as needed.
Serve hot and enjoy.

Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 3 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

BROCCOLI RABE WITH GARLIC

Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

Ingredients

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.