Holiday Rapini Sauté
(makes 8 1-cup servings)
This festive and colorful dish deserves a place on your holiday table. Sometimes rapini (broccoli rabe) can taste a little bitter. If your rapini is on the bitter side, drizzle it with a tablespoon or so of balsamic vinegar.
1 tablespoon grapeseed or canola oil
3 bunches rapini (broccoli rabe), about 3-1/4 pounds, cut into 3-inch pieces
3 large garlic cloves, minced or crushed through a press
1/2 teaspoon salt
1-1/2 cups peeled, diced roasted red bell pepper
3 tablespoons slivered almonds, toasted
Heat a very large Dutch oven or large skillet over medium-high heat. Add the oil to the pan. Add the rapini, garlic and salt and toss well. Reduce the heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the rapini is tender.
Add the roasted pepper and toasted almonds, toss and serve.
Nutritional information (per serving)
Total fat: 3 gram
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 55 milligrams
Total carbohydrates: 11 grams
Sugars: 3 grams
Fiber: 1 gram
Protein: 7 grams
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Recipe from "Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes" by Cheryl Forberg, RD (Rodale 2011)