Braised rapini with feta and sun-dried tomatoes

4

PREP TIME

5 min

Makes

4 Servings

* PLUS Cooking time: 9 minutes

Ingredients

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

Instructions

  • 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.
  • 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.

Nutrition (per serving)

  • Calories
  • 131,
  • Protein
  • 6 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 11 g,
  • Fibre
  • 3 g,
  • Sodium
  • 190 mg.