Sautéed Rapini With Sweet Pepper & Onion
A fresh and flavorful vegetable side dish to serve with baked or broiled fish or poultry. Loaded with vitamins and minerals, rapini is a stronger-tasting cousin of broccoli.
- 3 teaspoons Stonewall Kitchen Roasted Garlic Oil
- 1 medium onion, coarsely chopped
- 1 red or yellow bell pepper, seeded and coarsely chopped
- 1 medium bunch (3/4 to 1 pound) rapini, washed, coarse stems removed and cut into 2 inch lengths
- 1/2 cup chicken or vegetable stock
- Kosher salt and freshly ground black pepper to taste
- Red pepper flakes, optional
- Heat 2 teaspoons of the Roasted Garlic Oil in a large skillet over medium–high heat. Stir in onion and pepper and sauté until lightly colored, 4 minutes.
- Stir in rapini and cook until just wilted and dark green, about 2 to 3 minutes, stirring often.
- Add stock, salt and pepper and red pepper flakes. Cover, reduce heat to low and cook until rapini is tender, about 8 minutes, stirring occasionally.
- Before serving, drizzle on remaining teaspoon of Roasted Garlic Oil.