2 lbs broccoli rabe

1 lb. sliced portobello mushrooms

4 cloves garlic (chopped)

olive oil

1 tsp. salt

pinch of black pepper


1. Wash and drain broccoli rabe thoroughly. Put broccoli rabe in boiling water for 5 minutes and drain. To stop from cooking, you can put the broccoli rabe in a bowl of ice water for a minute and drain thoroughly again.

2. In a large skillet, add 2 tbs. of olive oil. Add 1/2 of the chopped garlic. When garlic begins to brown, add the broccoli rabe. Add another 2 tbs. of olive oil. Add salt and pepper. Stir and cook until tender. (about 10 minutes)

3. While broccoli rabe is cooking, get another skilet. Add 2 tbs. of olive oil and remaining chopped garlic. When garlic has browned, add sliced portobello mushrooms. Add a pinch of salt and pepper. Stir mushrooms for about 5 minutes. When done, pour over broccoli rabe.

4. Serve warm.

Note: This vegetable dish can also be served as a sandwich on a crispini.