Sauteed Rapini

Serves 4

1 tablespoon olive oil
3-5 large cloves garlic, thinly sliced
1 large bunch (1-1/2 pounds) rapini, rinsed, coarse stems removed, cut into 2-inch lengths
2 tablespoons sodium-reduced chicken or vegetable stock
2-3 tablespoons Silver Palate Fat Free Really Raspberry Salad Splash
Salt and freshly ground black pepper to taste


Heat oil in a large heavy skillet. Sauté garlic over medium-low heat until lightly colored, 3 to 4 minutes. Add rapini, turning to coat with oil. Pour in stock, cover and cook until greens are tender, 7 to 9 minutes, stirring occasionally. Stir in Silver Palate Really Raspberry Salad Splash, raise heat to high, and cook for 30 seconds. Season with salt and pepper, stirring often.

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