Holiday Rapini Saute

Serves 8

    Ingredients
  • 2 Tablespoons canola oil
  • 3 bunches rapini (broccoli rabe), about 3 1/4 pounds, rinsed, trimmed and cut into 3-inch pieces
  • 3 large garlic cloves, minced or crushed
  • 1/2 teaspoon salt
  • 1 1/2 cups diced roasted red bell pepper, from one 12-ounce jar
  • 3 Tablespoons slivered almonds, toasted

Directions

1. Heat very large Dutch oven over medium-high heat. Add canola oil to pan; add rapini, garlic and salt. Toss well; reduce heat to medium-low and cover. Cook for 10 minutes or until rapini are tender, turning a few times while cooking.

2. Add roasted pepper and toasted almonds, toss and serve.

Cook's note: If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it.

    Nutrition per (1 cup) serving
  • Calories 110
  • Fat 5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Sodium 55 mg
  • Carbohydrate 11 g
  • Fiber <1 g
  • Sugar 3 g
  • Protein 7 g

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