In keeping with the bitter greens theme from two weeks ago, this week's wednesday recipe involves rapini! Rapini is definitely growing in popularity, I've seen it as a side for many dishes in various restaurants or as a component to a yummy pasta dish.
I like rapini in anyway shape or form. Like escarole, you can sauté it with some oil and garlic and you will have perfection. However, the other night I thought why not swap out the pasta for some chickpeas? And so, there you go: Rapini and chickpeas!
Chickpeas are part of the legume family and are jam packed with protein - great for meat replacement protein. If you don't find this recipe enough, add a fried or poached egg(s)! Happy Sauté-ing! :) Rapini & Chickpeas The Beader Chef Original Servings: 2 Ingredients:
Directions:
Notes: Adding 1/4 to 1/2 tsp. of hot pepper flakes and really adds another yummy dimension to the dish. If you feel like this dish isn’t enough food, try adding a fried or poached egg (or eggs!).
0 Comments
Leave a Reply. |
Categories
All
top 5 Recipes1 - Fluffy Pancakes
2 - Pico de Gallo 3 - Blueberry-Lemon Yogurt Loaf 4 - Coq au Vin 5 - Beef & Veggie Soup Archives
March 2017
|