Spicy rapini and cremini mushrooms
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.
Maria Desiderata Montana, San Diego food journalist
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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)
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