April 8th, 2012
Recipe by Paula Bowman Photography by Michael Alberstat Food Styling by David Grenier
Wash rapini and leave slightly wet.
Heat oil in a large pot over medium heat. Add garlic and cook until golden brown and fragrant, about 1 minute. Remove from pan using a slotted spoon and set aside.
Add rapini to pan, cover, stirring occasionally until stems are tender, about 5 minutes. Add lemon juice and season with salt and freshly ground black pepper. Mix in reserved garlic and sprinkle with cheese.
Nutrients per serving: 122 calories, 9 g fat, 6 g protein, 5 g carbs, 3 g fibre. Excellent source of folate and vitamin C.