Califonia Bountiful
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Spicy rapini and cremini mushrooms

Spicy rapini and cremini mushrooms

Ingredients

2 large bunches rapini (also known as broccoli rabe)
2 tbsp. extra virgin olive oil
3 cloves garlic, thinly sliced
2 cups sliced cremini mushrooms
Sea salt, to taste
Red pepper flakes (optional)


Look for bright green leaves on vitamin-rich rapini (also known as broccoli rabe) and fresh brown cremini mushrooms (smaller versions of portabellas) in grocery stores and farmers markets.

Directions

Rinse rapini under cold running water. Trim about 1 inch off the ends. Blanch rapini in boiling water for about 3 minutes. Drain in a colander. Heat olive oil in a sauté pan on low heat. Add garlic and simmer until fragrant, just a few seconds. Add mushrooms and cook until al dente, about 5 minutes. Add salt and, if desired, a pinch or two of red pepper flakes. Toss in rapini and incorporate with mushrooms and garlic. Serve with an Italian baguette.

Serves 2 to 4 as a side dish