| 5 | 15 | 324 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 1/2 bunch | Rapini, broccoli raab, raw (144 grams) |
| 30 gm | Sun-dried tomatoes (Not packed in oil) |
| 1/4 cup | Basil, fresh (About 10 leaves) |
| 1 1/2 tbsp | Extra virgin olive oil |
| 1/4 cup | Vegetable stock/broth (Organic) |
1. Wash the rapini -- either leave it whole or chop.
2. Chop the sun-dried tomatoes into tiny pieces. Crush garlic.
3. Warm the oil over medium heat in a skillet. Add garlic and stir for a few seconds until fragrant. Add in chopped sun-dried tomatoes.
4. Add rapini, broth, and sea salt (to taste). Raise heat and mix well. Cover, lower heat to medium, and let cook. Check after about 5 minutes.
5. Cook until rapini is bright green and tender (or to your cooking preference).
ALTERNATE METHOD: You can also mix all ingredients in a bowl and roast.
Set oven to 300 and cook for about 15-20 minutes, stirring occasionally.
| Vegetables | 8.4 |
