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Garlic-Sauteed Rapini

By The Canadian Living Test Kitchen

Tested till perfect

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Garlic-Sauteed Rapini

Grilled Peppers, Crispy Smashed Fingerling Potatoes, Garlic-Sauteed Rapini, Rosemary Sage Rack of Pork
Photography by Edward Pond

This recipe makes 8 servings

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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

More great recipes from this menu:

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 bunches rapini, (about 1-1/2 lb/750 g)
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp 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.

Source : Canadian Living Magazine: September 2008

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