Cooked with garlic and hot pepper flakes, this vegetarian rapini dish will surely please at the dinner table. Serve as an appetizer or side dish to complement your main course meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2005
- 1 bunch rapini (about 1 lb/500g)
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic sliced
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon salt
Trim off tough bottoms about 1/4 inch (5 mm) from base of rapini stalks. In deep skillet of boiling salted water, cover and cook stalks until tender, about 6 minutes; drain and pat dry.
In same skillet, heat oil over medium heat; fry garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and salt ; heat through.
Nutritional facts <b>Per serving:</b> about
- Sodium 396 mg
- Protein 4 g
- Calories 130.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 13.0
- Folate 4.0
- Calcium 23.0
- Vitamin A 32.0
- Vitamin C 55.0