Pointer 1: Fresh rabe cooked no later than 1 or 2 days after purchase from the market tastes best..
Pointer 2: The health benefits of olive oil used raw is far greater than when cooked since cooked oil has saturated fat. It is always advisable to use olive oil raw.
- 1 bunch broccoli rabe
- 4 portabella mushrooms
- 5 cloves garlic, crushed or chopped finely
- 5 to 7 Tbps. of virgin olive oil
- 2 Tbsp. regular canola oil
- 1 Tsps. crushed red pepper
- Salt to taste
Clean rabe thoroughly in running water. Take a pot of water and place on stove. Add a tsp. of oil and a tsp. of salt. Bring to boil. Drop the rabe into it. Let it blanche for about 8 minutes. Remove from stove. Add cold water to prevent the rabe from turning soft.
Wash the mushrooms thoroughly as well. Slice them into medium sized pieces and set it aside.
Take a wok^. Add a Tbsp. of the canola oil. Let it warm a bit. Add the mushrooms and sauté until lightly toasted. Remove from heat. Add another Tbsp. of canola oil. Now add the garlic, sauté then add the rabe. Toss the mix a few times and let it warm on medium-high for about 5 mins. Add the sautéd mushrooms. Mix in crushed red pepper. Add salt. Turn off heat. Drizzle the all of the olive oil and serve warm.
Read health benefits.
Serving size 2.
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