Time: 20 min.
Complexity: easily
Servings: 4

Rapini, a relative of broccoli rich in vitamins A, C, and K, has a slightly bitter flavor and is very popular in Mediterranean cuisine, especially in Italy, where it is often stewed or sautéed with garlic. The shiitake mushrooms in this recipe infuse the juicy rapini side dish with their umami notes. It cooks in minutes and pairs perfectly with beef steak.

Ingredients:

• 2 bunches chopped rapini
• 220 g shiitake mushrooms

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli rabe, shiitake mushrooms, red pepper flakes

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Preparation:

Step 1
• Cook 2 bunches of sliced ​​broccoli rabe in boiling salted water until the greens soften, 5 minutes; drain. In a skillet over medium-high heat, heat 2 tablespoons olive oil with 2 chopped garlic cloves and a pinch of red pepper flakes.
Step 2
• Add 220 g of sliced ​​shiitake mushroom caps and cook until golden, 2 minutes. Add another 2 tablespoons of olive oil and the broccoli rabe; cook, stirring, for 5 minutes. Season with salt to taste.

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