Garlic-Sautéed Rapini
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% |
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1-1/2 bunches rapini (about 1-1/2 lb/750 g)
3 tbsp (45 mL) extra-virgin olive oil
4 cloves garlic, minced
1/4 tsp (1 mL) each salt and hot 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.
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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