Source: CanolaInfo Test Kitchen | Catégorie: Plats d’accompagnement, Sauté et friture, Santé du cœur

Rapini Sauté

Combining red and green vegetables is both festive and healthful.

2 Tbsp canola oil 30 mL
3 bunches rapini (broccoli rabe), about 3 1/4 lb (1.5 kg), rinsed, trimmed and cut into 3-inch (7.6 cm) pieces
3 large garlic cloves, minced or crushed
1/2 tsp salt 2 mL
1 1/2 (375 mL) cups diced roasted red bell pepper, from one 12-oz jar (341mL)
3 Tbsp slivered almonds, toasted 45 mL

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 (15 mL) or so of balsamic vinegar on top of it.

8 servings

1 cup (250 mL)

Per Serving

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