PHILLY-STYLE BROCCOLI RABE, PORTOBELLO AND CHEESE SANDWICH

Yield: 1 serving

1 tablespoon vegetable oil, divided 1/2 garlic clove, sliced thin Pinch of crushed red pepper 3 ounces broccoli rabe or broccoletti, trimmed 1/2 tablespoon water Salt and pepper 1/2 tablespoon balsamic vinegar 2 medium portobello mushroom caps, gills removed, sliced thin 2 slices American cheese 1 (8-inch) Italian sub roll, split lengthwise and toasted

1. Heat 1/2 tablespoon oil in a small skillet over medium heat until it shimmers. Add garlic and crushed red pepper and cook for 1 minute. Stir in broccoli rabe, water and 1/8 teaspoon salt. Cover and cook until broccoli rabe is bright green and crisp-tender, 3 to 4 minutes. Off heat, stir in vinegar, then transfer to bowl.

2. Heat remaining 1/2 tablespoon oil in now-empty pan over medium-high heat until shimmering. Add mushrooms, cover and cook, stirring occasionally, until mushrooms release their liquid, 6 to 8 minutes. Uncover and continue to cook until moisture has evaporated and mushrooms begin to brown.

3. Stir broccoli rabe back into skillet and season with salt and pepper to taste. Reduce heat to low and top the vegetables with the cheese. Cover and cook until cheese is melted, about 2 minutes. Fold melted cheese thoroughly into mushroom mixture, and place on roll.

Per serving: 596 calories; 30 g fat; 9 g saturated fat; 34 mg cholesterol; 24 g protein; 62 g carbohydrate; 15 g sugar; 7 g fiber; 1,225 mg sodium; 505mg calcium

Adapted from “The Complete Vegetarian Cookbook,” by America’s Test Kitchen