Holiday Rapini Saute
Holiday Rapini Saute makes a healthy, irresistible side dish to any holiday meal. Thanksgiving vegetable dishes and sauteed rapini recipes like this one are healthy and tasty!
Notes
Sometimes rapini can taste a little bitter. If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it.
Why You'll Love This Recipe
Here are the top 5 reasons why you should make our Holiday Rapini Saute recipe:
1. Nutrient-packed goodness: Rapini, also known as broccoli rabe, is loaded with vitamins and minerals, making it a super healthy addition to your holiday spread. It's a great way to sneak in some extra nutrients alongside all the indulgent holiday dishes.
2. Festive colors and flavors: The vibrant green rapini paired with the festive red peppers and golden raisins in this saute not only look beautiful on the table but also add a burst of flavor to your meal. It's a fresh and vibrant side dish that complements any holiday spread.
3. Easy and quick to make: This recipe comes together in under 30 minutes, making it a convenient option for busy holiday meal prep. Simply saute the ingredients in a pan and you're ready to serve up a delicious and nutritious side dish.
4. Versatile dish: Holiday Rapini Saute pairs well with a variety of main dishes, from roasted turkey to baked ham or even a vegetarian feast. It's a versatile recipe that can complement any holiday menu.
5. Healthier alternative: Instead of loading up on heavy, calorie-laden side dishes, opt for our Holiday Rapini Saute for a lighter, healthier option. It's a great way to balance out the richness of traditional holiday fare without sacrificing flavor.
So why wait? Add Holiday Rapini Saute to your holiday menu this year and enjoy a delicious, nutrient-packed side dish that everyone will love!
Yields8 cups
Ingredients
- 2 tablespoons canola oil
- 3 bunches rapini, about 3 1/4 lb, rinsed, trimmed and cut into 3-inch pieces
- 3 large garlic cloves, minced or crushed
- 1/2 teaspoon salt
- 1 1/2 cup diced roasted red bell pepper, from one 12-oz jar
- 3 tablespoons slivered almonds, toasted
Instructions
- 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.
- Add roasted pepper and toasted almonds, toss and serve.
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