|4 cups||rapini, trimmed and cut into 1 inch (2.5 cm) peices|
|1 tsp||canola oil|
|1||red bell pepper, seeded and chopped|
|1||yellow bell pepper, seeded and chopped|
|2 tbsp||chopped chives|
|freshly ground black pepper to taste|
Bring a large pot of water to a boil.
Add rapini to pot and boil until tender but still brightly coloured, about 5 minutes. Remove from heat and drain.
Heat oil in a skillet over medium heat. Add garlic; saute for 1 to 2 minutes.
Add bell peppers and rapini; saute for 5 to 6 minutes or until tender. Remove from heat. Toss with the chives. Season with black pepper.
Nutrition analysis per 3/4 cup (175 ml) serving: 46 cal; 3 g pro; 2 g total fat; 8 g carb; 2 g fibre; 0 mg; chol; 17 mg sodium
Source: Foods that Fight Disease