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Prep Time: 1 Minutes Cook Time: 9 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a biggest Loser recipe From the thanksgiving show. Cook's note: If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it. Ingredients:
2 tablespoons canola oil |
3 bunches rapini, about 3 1/4 pounds, rinsed, trimmed and cut into 3-inch pieces (broccoli rabe) |
3 large garlic cloves, minced |
1/2 teaspoon salt |
1 1/2 cups diced roasted red bell peppers, from one 12-ounce jar |
3 tablespoons slivered almonds, toasted |
Directions:
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.
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