Source: CanolaInfo Test Kitchen | Catégorie: Plats d’accompagnement, Sauté et friture, Santé du cœur

Rapini Sauté

Combining red and green vegetables is both festive and healthful.

Rapini Sauté


  • 2 Tbsp canola oil 30 mL
  • 3 bunches rapini (broccoli rabe), about 3 1/4 lb (1.5 kg), rinsed, trimmed and cut into 3-inch (7.6 cm) pieces
  • 3 large garlic cloves, minced or crushed 
  • 1/2 tsp salt 2 mL
  • 1 1/2 (375 mL) cups diced roasted red bell pepper, from one 12-oz jar (341mL)
  • 3 Tbsp slivered almonds, toasted 45 mL


  • 1. Heat very large Dutch oven over medium-high heat. Add canola oil to pan; add rapini, garlic and salt. Toss well, reduce heat to medium-low and cover. Cook for 10 minutes or until rapini are tender, turning a few times while cooking.
  • 2. Add roasted pepper and toasted almonds, toss and serve
  • Cook's note: Sometimes rapini can taste a little bitter. If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it.


8 servings


1 cup (250 mL)


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol0 mg
Glucides11 g
Fibres<1 g
Protéines7 g
Sodium55 mg