Garlic-Sautéed Rapini

Tested Till Perfect

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.

Servings: 6 to 8

Ingredients:

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%

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




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