Braised Rapini with Feta and Sun-Dried Tomatoes

By krystallondon

Ingredients

• 1 bunch rapini
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) sun-dried tomato oil
• 2 garlic cloves, minced
• 1/4 tsp (1 mL) hot-chili flakes
• Pinch of salt
• 1/3 cup (75 mL) crumbled feta cheese
• 3 large sun-dried tomatoes packed in oil, drained and chopped

Preparation

Step 1

1. Trim about 2 in. (5 cm) from rapini stems and discard. Place rapini in a large frying pan along with 1 cup (250 mL) water. Cover and bring to a boil over medium-high, turning rapini occasionally. Reduce heat and simmer, covered, until stems are fork-tender, 5 to 8 min. Drain well to get rid of extra moisture. Remove rapini to a platter.

2. Wipe pan dry. Heat oils in pan set over medium. Stir in garlic and chili flakes. Stir-fry until garlic is tender and fragrant, about 1 min. Return rapini to pan and toss with oil mixture and salt. Remove to same platter, then scatter feta and sun-dried tomatoes overtop.

Nutrients per Serving
6 g protein
11 g fat
6 g carbohydrates
3 g fibre
190 mg sodium
131 calories