Sautéed Rapini with Garlic
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 5 min |
10 min |
15 min |
2
|
Ingredients
|
450 gm
|
Rapini, broccoli raab, raw
(washed with tough stems and stalks trimmed)
|
|
4 clove(s)
|
Garlic
(chopped)
|
|
2 tsp
|
Hot pepper (chili) flakes
(kochukaru (chili peppers))
|
|
2 tbsp
|
Extra virgin olive oil
|
|
1 tbsp
|
Sea salt
|
Instructions
1. Cut the stalks and leaves of the broccoli rabe into 2-inch pieces.
2. Blanch rapini pieces in salted boiling water for 2 minutes. Drain well.
3. In a skillet, heat olive oil over medium-high heat.
4. Add garlic and cook for 1-2 minutes, making sure it does not burn.
5. Add rapini, kochukaru (chili pepper) and cook for 3-4 minutes.
6. Season with sea salt and pepper to taste.
Nutrition Facts
Per Portion
Calories
205
Calories from fat
136
Calories from saturated fat
18.7
Total Fat
15.2 g
Saturated Fat
2.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.9 g
Monounsaturated Fat
10.1 g
Cholesterol
0
Sodium
3611 mg
Potassium
503 mg
Total Carbohydrate
9.3 g
Dietary Fiber
6.7 g
Sugars
1.2 g
Protein
7.8 g
Dietary servings
Per Portion
Energy sources
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
