Ingredients
Quantity | Ingredients |
---|---|
4 cups | rapini, trimmed and cut into 1 inch (2.5 cm) peices |
1 tsp | canola oil |
2 | cloves garlic |
1 | red bell pepper, seeded and chopped |
1 | yellow bell pepper, seeded and chopped |
2 tbsp | chopped chives |
freshly ground black pepper to taste |
Directions
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.
Serves 4.
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