Sauteéd Brocolli Rabe with Prosciutto, Mushrooms, and Caramelized Onions

• Gluten free
• Paleo

• Meat

  • 3 slices Prosciutto

• Produce

  • 8 Broccoli rabe, stems
  • 14 Crimini mushrooms
  • 2 cloves Garlic
  • 1 Onion, diced 1/4, small
  • 1 tsp Thyme, fresh

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 3 tbsp Butter or olive oil

• Liquids

  • 1/2 cup Water

Found on getinspiredeveryday.com

Description

Ingredients

• 3 Tablespoon butter or olive oil
• 1 small onion, diced ¼, 8 ounces
• 14 crimini mushrooms, washed an sliced ¼ thick, 8 ounces
• 3 slices of prosciutto, 1½ ounces, torn or cut into small ½ pieces
• 2 cloves garlic, minced
• 1 Teaspoon chopped fresh thyme
• 8 stems broccoli rabe, 12 ounces, washed
• ½ cup water
• sea salt and freshly ground black pepper

Directions

• Preheat a large skillet, (15) over medium heat.
• When the pan is hot, add the butter or olive oil and diced onion to the pan, sauté for 10-15 minutes or until the onions are brown and caramelized.
• Increase the heat to medium high and add the sliced mushrooms, prosciutto, garlic, and fresh thyme to the pan. Sauté for 4-5 minutes or until the mushrooms are browned and tender.
• Using a spatula or wooden spoon, push the mushroom/onion mixture to the edges of the pan and place the broccoli rabe in the center. Add the ½ cup of water and partially cover the pan with a lid, leaving a vent out the side so that some of the steam can escape while the broccoli rabe finishes cooking. Cook the broccoli rabe for 4-5 minutes or until its just tender but still bright green, this may vary per batch according to the stem size of your broccoli rabe.
• Season to taste with sea salt and freshly ground pepper, and serve immediately.