Garlic-Sauteed Rapini

Grilled Peppers, Crispy Smashed Fingerling Potatoes, Garlic-Sauteed Rapini, Rosemary Sage Rack of Pork 150 Author: Canadian Living Credits: Grilled Peppers, Crispy Smashed Fingerling Potatoes, Garlic-Sauteed Rapini, Rosemary Sage Rack of Pork<br />150

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

Ingredients

  • 1 1/2 rapini (about 1-1/2 lb/750 g)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper flakes

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
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garlic-Sauteed Rapini