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Holiday Rapini Saute

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 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


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

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