Ingredients
- 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)
Directions
- 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.
- Add roasted pepper and toasted almonds, toss and serve.
Nutritional Information Per Serving:
Calories: 110
Fat: 5 grams
Fiber: under 1 grams
Sodium: 55 miligrams
Protein: 7 grams
Carbohydrates: 11 grams
Source: Cheryl Forberg, R.D.