Rapini Saute
6 ingredients
5 steps
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
- 12 teaspoon salt
- 1 12 cups diced roasted red bell peppers, from one 12-ounce jar
- 3 tablespoons slivered almonds, toasted
Directions
-
1Heat very large Dutch oven over medium-high heat.
-
2Add canola oil to pan; add rapini, garlic and salt.
-
3Toss well, reduce heat to medium-low and cover.
-
4Cook for 10 minutes or until rapini are tender, turning a few times while cooking.
-
5Add roasted pepper and toasted almonds, toss and serve.
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