“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.”
READY IN:
11mins
SERVES:
8
YIELD:
8 1 cup
UNITS:
US

Ingredients Nutrition

  • 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

  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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