Rapini On The Ready

Rapini--also known as broccoli raab, raap, or rabe--is a green similar to kale or turnip greens that adds beautiful color and texture to dishes. It melds well with the flavors it is combined with and is a great source of vitamins and minerals. You could easily substitute kale, turnip greens, collards, or another hearty green.

Today's dish can be used as a side or a main dish and can be made for a carnivore easily by adding meat. As the season shapes up and your garden becomes overwhelmed with fresh tomatoes, substitute the canned tomatoes for a fresh look and taste!
Garlic Rapini with White Beans and Tomatoes

--2 Tbsp olive oil

--garlic, minced

--1 bunch rapini, roughly chopped

--red pepper flakes

--1 can (14.5oz) diced tomatoes

--1 can (14.5oz) white/cannelini/great northern beans, rinsed and drained
Heat the oil in a wok or skillet with deep sides over medium heat. Saute garlic for a few minutes before adding the rapini and a few shakes of red pepper flakes. Saute for 5-ish minutes until the rapini is wilted. Remove to a plate.

Add the can of diced tomatoes and the beans and stir together to mix. Turn heat up to medium-high and cook for 10-ish minutes or until tomato sauce begins to reduce.

You can serve the dish either by spooning the bean/tomato mixture over the rapini, or by dishing up the beans and tomatoes and then placing the wilted garlicky rapini on top.

Dammit Jim, I'm a cook not a doctor...
Serves: 2 as a meal; 4 as a side dish
Cook time: 15 minutes
Calories: 378 as a meal for 2; 189 if serving 4 as a side dish