Broccoli Rabe with Sautéed Cremini Mushrooms

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cups sliced cremini mushrooms (about 5 ounces/150 g)
• 1 tablespoon finely chopped flat-leaf parsley
• 1 clove garlic, crushed
• Pinch of crushed red pepper, or to taste
• 1 bunch broccoli rabe (about 1 pound/500 g), 1 inch/2.5 cm trimmed from stems, cut into 1 1/2-inch/1-cm lengths

Directions:

1. Heat the oil in a large nonstick skillet set over medium-high heat until hot enough to sizzle a mushroom. Add the mushrooms and cook, stirring, until golden, 4 to 5 minutes. Stir in the parsley, garlic, and red pepper flakes until blended. Remove to a plate and set aside.

2. Rinse the broccoli rabe and lightly shake in a colander, leaving some water clinging to the leaves. Heat the same skillet over medium heat until hot enough that a drop of water sizzles. Add the broccoli rabe and stir until wilted, about 10 minutes. Reduce the heat to medium-low. Cover and cook until tender, 4 to 5 minutes.

3. Stir in the mushrooms and cook, stirring, until reheated, about 1 minute.

Per serving:

• Calories: 76
• Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 36 mg
• Carbs: 7 g
• Protein: 5 g
• Fiber: 1g