Holiday rapini sauté

Make dinner festive with this mix of red and green veggies.
Recipe and photo provided by
Holiday rapini saut served on a white plate on a white table cloth
6 servings  / 22 min

Prep 10 min / Cook 12 min

  • 2 tbsp (25 mL) canola oil
  • 3 bunches of rapini rinsed, trimmed and cut into 3-inch (7.5 cm) pieces
  • 3 large garlic cloves, minced or crushed
  • 1 1/2 cups (375 mL) diced, roasted red bell pepper
  • 3 tbsp (45 mL) slivered almonds, toasted
  1. Heat a large sauté pan over medium-high heat. Add canola oil to pan; add rapini and garlic. Toss well; reduce heat to medium-low and cover. Cook for 10 minutes or until rapini is tender, turning a few times while cooking.
  2. Add roasted pepper and toasted almonds, toss and serve.

Cook's note: If your rapini tastes a little bitter, drizzle a tablespoon (15 mL) or so of balsamic vinegar on top of it.

Nutritional info per serving (1 of 6)
  • Calories 100
  • Protein 7 g
  • Total fat 4 g
    Saturated fat 0 g
    Cholesterol 0 mg
  • Carbohydrates: 11 g
    Fibre 1 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 55 mg
  • Potassium 72 mg

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