Pepper and Rapini Sauté
Rapini, also called broccoli raab, is a leafy green with a slightly nutty and bitter flavour. This recipe combines deep green rapini with bright red and yellow peppers for a burst of colour and taste. Green onions can be used in place of chives.
Ingredients:
4 Cups (1 Litre) Rapini, trimmed and cut into 1 inch/2.5 cm pieces
1 Tsp. (5 ml) Canola Oil
2 Cloves of Garlic, minced
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1 Red Bell Pepper, seeded and chopped
2 Yellow Bell Pepper, seeded and chopped
2 Tbsp. Chopped chives
Freshly Ground Black Pepper to taste
Bring a large pot of water to boil.
Add rapini to pot and boil until tender but still brightly coloured, about 5 minutes. Remove from heat and drain.
Heat oil in a skillet over medium heat. Add garlic, sauté for 1 to 2 minutes.
Add bell peppers and rapini, sauté for 5 to 6 minutes or until tender. Remove from heat. Toss with the chives. Season with black pepper.
Serves 4.
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