Rapini On The Ready

Rapini–also known as broccoli raab, raap, or rabe–is a green similar to kale or turnip greens that adds beautiful color and texture to dishes. It melds well with the flavors it is combined with and is a great source of vitamins and minerals. You could easily substitute kale, turnip greens, collards, or another hearty green.

Today’s dish can be used as a side or a main dish and can be made for a carnivore easily by adding meat. As the season shapes up and your garden becomes overwhelmed with fresh tomatoes, substitute the canned tomatoes for a fresh look and taste!

Garlic Rapini with White Beans and Tomatoes
–2 Tbsp olive oil
–garlic, minced
–1 bunch rapini, roughly chopped
–red pepper flakes
–1 can (14.5oz) diced tomatoes

–1 can (14.5oz) white/cannelini/great northern beans, rinsed and drained
Heat the oil in a wok or skillet with deep sides over medium heat. Saute garlic for a few minutes before adding the rapini and a few shakes of red pepper flakes. Saute for 5-ish minutes until the rapini is wilted. Remove to a plate.

Add the can of diced tomatoes and the beans and stir together to mix. Turn heat up to medium-high and cook for 10-ish minutes or until tomato sauce begins to reduce.

You can serve the dish either by spooning the bean/tomato mixture over the rapini, or by dishing up the beans and tomatoes and then placing the wilted garlicky rapini on top.

Dammit Jim, I’m a cook not a doctor…
Serves: 2 as a meal; 4 as a side dish
Cook time: 15 minutes
Calories: 378 as a meal for 2; 189 if serving 4 as a side dish

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