Holiday Rapini Saute

Name: Holiday Rapini Saute
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 Servings
Ingredients: 2 tablespoons canola oil; 3 bunches rapini (broccoli rabe), about 3 1/4 lb, rinsed, trimmed and cut into 3-inch pieces; 3 large garlic cloves, minced or crushed; 1/2 teaspoon salt; 1 1/2 cups diced roasted red bell pepper, from one 12-oz jar; 3 tablespoons slivered almonds, toasted

Author:
Jamie Geller Test Kitchens
Publish date:
Oct 28, 2011

15minDuration
10minCook Time
5minPrep Time
8 ServingsServings

Ingredients

2 tablespoons canola oil
3 bunches rapini (broccoli rabe), about 3 1/4 lb, rinsed, trimmed and cut into 3-inch pieces
3 large garlic cloves, minced or crushed
1/2 teaspoon salt
1 1/2 cups diced roasted red bell pepper, from one 12-oz jar
3 tablespoons slivered almonds, toasted

Preparation

1. Heat very large Dutch oven over medium-high heat. Add canola oil to pan; add rapini, garlic and salt. Toss well, reduce heat to medium-low and cover. Cook for 10 minutes or until rapini are tender, turning a few times while cooking.

2. Add roasted pepper and toasted almonds, toss and serve.

Cook's note: Sometimes rapini can taste a little bitter. If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it.

Source: Canola Info