Happy Wednesday, everyone!
We finally have fresh broccoli rabe in our produce section, so for this week’s paleo recipe, we wanted to make sure to use this delicious veggie in our dish.
This is such an easy meal to make, and when you are finished, you will have plenty of leftovers to save in the fridge. That way, you can make it throughout the week with little (to no) hassle. We love broccoli rabe because it is one of the most nutrient dense vegetables in the WORLD. It is packed with fiber, potassium, iron, calcium, and vitamins A, C and K. In addition, it is absolutely delicious!
2 lbs. broccoli rabe
2 lbs. mushrooms, cleaned and sliced
3 cloves garlic, thinly sliced
1 tbsp. smoked paprika
3 – 4 tbsp. coconut oil
S&P, to taste
- Bring a large pot of water to a boil with a dash of salt. Cut off one inch of the ends from the broccoli rabe. Fill a large bowl with cold water and a few ice cubes, set aside.
- Once water is boiling, add half of the broccoli rabe and cook for 3 minutes, until tender. Using a slotted spoon, remove broccoli rabe and place into the bowl of cold water to stop it from cooking further. Repeat with the remaining broccoli rabe.
- Transfer broccoli rabe to drain in a collander. Gently wring out any remaining water.
- In a large skillet, heat 2 tbsp. oil and saute garlic until golden brown, about 5 minutes.
- Add in broccoli rabe and toss to coat with oil. Cook for 5 minutes. Set aside.
- In the same pan, add 2 more tsp. oil and the mushrooms. Sprinkle with paprika and cook for approximately 5 minutes.
- While the mushrooms saute, heat a small skillet with remaining oil and fry an egg. Keeping the pan on low, you can get a runny yolk by cooking it for 7 minutes or so.
- Get creative with plating! You can add the broccoli rabe and mushrooms together and just top with an egg. We created an open faced sandwich with gluten free toast!
Recipe via Balanced Beet