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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2008
Ingredients
Method
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.
Nutritional facts Per each of 8 servings: about
- Sodium 97 mg
- Protein 2 g
- Calories 63.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 11.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 18.0
- Vitamin C 18.0
