Rapini Saute

• 2 tablespoons canola oil
• 3 bunches rapini, about 3 1/4 pounds, rinsed, trimmed and cut into 3-inch pieces (broccoli rabe)
• 3 large garlic cloves, minced
• 12 teaspoon salt
• 1 12 cups diced roasted red bell peppers, from one 12-ounce jar
• 3 tablespoons slivered almonds, toasted

1. Heat very large Dutch oven over medium-high heat.
2. Add canola oil to pan; add rapini, garlic and salt.
3. Toss well, reduce heat to medium-low and cover.
4. Cook for 10 minutes or until rapini are tender, turning a few times while cooking.
5. Add roasted pepper and toasted almonds, toss and serve.

canola oil, rapini, garlic, salt, red bell peppers, slivered almonds

Taken from www.food.com/recipe/rapini-saute-443202 (may not work)