Rapini with Almonds and Sultanas

By á-2799

Ingredients

• 1 bunch rapini (about 1 1/4lb)
• 1 tbsp vegetable oil
• 1 clove garlic, finely chopped
• 1 small shallot, finely chopped
• 3 tbsp sliced almonds, lightly toasted
• 3 tbsp sultanas
• salt and pepper to taste
• 1 tbsp olive oil
• 1 tsp lemon juice

Details

Servings 4

Preparation

Step 1

Bring large pot salted water to boil. Trim and discard the bottom 1 inch of the rapini stems. Boil upright until al dente, 1-2 minutes. Plunge into ice water, cool and drain in colander.

Heat oil in large pot or skillet over medium heat. Add garlic and shallot. Cook, stirring often until soft. Add rapini, almonds, sultanas, salt and pepper. Raise heat to medium high and cover. Cook, stirring occasionally, until rapini is tender, about 2 minutes. Drizzle with olive oil and lemon juice.
Serve.