Garlic-Sauteed Rapini
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 63 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 97 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 18 |
| vit C | 18 |
| folate | 21 |
- Portion size: 6 to 8
Assertive yet pleasant, rapini looks like thin broccoli with clusters of buds. When cooked and then tossed with garlic, it becomes a truly flavourful dish. You can add more hot pepper flakes to taste.
Ingredients
- 1-1/2 1-1/2bunches rapini, (about 1-1/2 lb/750 g)
- 3 tbsp 3tbspextra virgin olive oil
- 4 4cloves garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsphot pepper flakes
Preparation
Trim bases of rapini stalks. In large deep skillet of boiling water, cover and cook rapini until stalks are tender, about 2 minutes. Drain and chill in ice water; squeeze and pat dry. Chop coarsely; set aside. (Make-ahead: Refrigerate rapini in airtight container for up to 24 hours.)
In same skillet, heat oil over medium heat; cook garlic, salt and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini; cook, stirring, until hot.
Source : Canadian Living Magazine: September 2008
