BROCCOLI RABE*****Sauteed Rapini with Chile-Orange Oil

By Unblond1

Regular green broccoli would be delicious in this recipe too

Ingredients

• 2 servings
• 1/2 head broccoli raab, chopped and washed (or left whole)
• 1 tbsp. olive oil
• 1/2 tbsp. orange rind or lemon rind grated
• 1 - 2 large large cloves garlic, thinly, sliced
• 1 finger chili, cut in half, lengthwise, thinly, sliced, crosswise or a generous pinch of chili flakes
• coarse sea salt, and freshly cracked black pepper

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

In a saucepan, *bring* 2 quarts salted water to a boil. *Add* the Rapini and *cook* until just tender, about 3 minutes theN drain. *Put* the Rapini in a large bowl ice water to stop it from cooking and keep the bright green colour. *Drain* Rapini well and dry it and set aside. (May be wrapped in towel or paper towels and a zip-lock bag and refrigerated for a few days at this point. *Heat* the olive oil and orange peel on medium heat for 2 minutes. *Add* the garlic and chili and cook until the garlic is golden, about 3 minutes. *Add* the Rapini, season with salt and pepper and cook over moderately high heat until heated through, about 2 to 3 minutes.

*NUTRITION:*

* Calories - 93
* Fat - 7.8
* Sat Fat - 1.0
* Carbs - 5.1
* Fibre - 3.4
* Protein - 3.9