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Ingredients
3 servings
Instructions
Step 1
To a large skillet on high heat, add just enough olive oil to lightly coat the bottom.
Step 2
Add the thickly sliced mushrooms to the pan and drizzle a bit more oil on top (do not crowd). Turn heat down to medium.
Step 3
Flip once and turn to low-medium, and then flip again after a couple minutes.
Step 4
Add one clove of crushed garlic, stir into the mushrooms and move everything to one side of the pan. In the open side, add more oil and then the rapini. Move the mushrooms and garlic on top of the rapini. Add more rapini until the pan is full and add oil, salt and pepper to taste. Gently stir. There will be some liquid at the bottom which will burn off eventually.
Step 5
Stir everything and add chili flakes and another clove of crushed garlic. Rapini will be starting to wilt. Cover for another couple minutes.
Step 6
Stir again and leave uncovered for a few more minutes for al dente consistently (especially if planning to reheat later so it doesn’t get too soft).
Step 7
Optional: at the beginning or on the side, cut a fresh Italian sausage diagonally or cube a small piece of pancetta to add to the rapini for extra flavour
Step 8
Optional: cut off stalks of rapini and cook first for a few minutes to soften before adding florets.
Notes
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