Garlicky Collard Rabe & Mushrooms

I love the farmer’s market all year round, but particularly in the spring. These two ingredients may have something to do with it. Fresh mushrooms and rabe of any and all sorts are a match made in heaven. So straight from the market, I whipped up this Garlicky Collard Rabe & Mushrooms.

My favorite time to eat this is mid-afternoon as a snack. It’s so satisfying on it’s own and it doesn’t even need anything to accompany it. Though of course it works as a side dish too.

You can use any mushroom you want (oysters and hedgehogs are two of my favorites, though the later is a but fragile), and any rabe type you find. The fresher the better. I find that collard rabe is a bit heartier in flavor than broccoli rabe, but I like to use whatever I find.

Give this ago, and enjoy spring while you can!

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Garlicky Collard Rabe & Mushrooms

This delightful spring dish is a wonderful way to enjoy the delicate flavors of your favorite rabe and mushroom.

Servings 4 Servings

Ingredients

• 1 Bunch Collard Rabe
• 1/3 Cup Water
• 1 Tbsp. Olive Oil
• 3 Cloves Garlic, minced
• 1 Cup Mushroom of choice I used hedgehog
• Salt and pepper to taste

Instructions

• Scrub and gently remove dirt from your mushrooms under running water. Rinse fresh collard rabe. Let dry.
• Heat large skillet over medium high heat and add the water and collard rabe. Cover and let steam for 5 minutes.
• Uncover and drain excess water. Add olive oil, garlic mushrooms, salt and pepper. Cook until garlic browns and the rabe is tender, about 2 minutes. Serve hot.

Notes

The ingredients of this recipe are completely interchangeable. If you don't have collard rabe, go for broccoli rabe (or even broccolini). You can also use any mushrooms that you like - it's really delicious with oyster mushrooms.