Holiday rapini saute

Make dinner festive with this mix of red and green veggies.

Recipe and photo provided by hellocanola.ca

100 cal Serves 6

Prep time 0h 10m

Cook time 0h 12m

Total time 0h 22m

Holiday rapini saut served on a white plate on a white table cloth

Ingredients

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

Directions

Step 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.
Step 2

Cook for 10 minutes or until rapini is tender, turning a few times while cooking.
Step 3

Add roasted pepper and toasted almonds, toss and serve.

Tips

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

Nutritional information

Per serving (1 of 6)

Calories: 100
Protein: 7 g
Sodium: 55 mg
Potassium: 72 mg
Total fat: 3.5 g
Saturated fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 11 g
Fibre: 1 g
Sugars: 3 g
Added sugars: 0 g

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