Recipes

Rapini With Spiced Pear and Almonds

:20 min

:40 min

Serves 8

1 1/2 lb rapini, trimmed (about 1 1/2 bunches)

3 tbsp Longo’s Salted Butter

1/4 tsp Longo’s Ground Cinnamon

Pinch Longo’s Cayenne and Longo’s Ground Ginger

2 large shallots, thinly sliced

2 Bosc pears, peeled, cored and each cut into 12 slices

2 tbsp Longo’s Extra Virgin Olive Oil

1/2 tsp each salt and pepper

2 tbsp Longo’s Sliced Almonds, toasted

•Blanch rapini in large pot of boiling salted water for 3 minutes; drain. (Make-ahead - Rapini can be covered and refrigerated for up to 24 hours. Bring to room temperature before cooking.)
•Melt butter in large skillet set over medium heat. Stir in cinnamon, cayenne and ginger for 30 seconds. Stir in shallots; cook for 3 minutes. Add pear slices, cut side down. Cook for 3 minutes. Gently turn over; cook for 3 to 5 more minutes or until light golden. Remove to plate. (Make-ahead - Pears can be covered with plastic wrap and be kept at room temperature for up to 8 hours before cooking.)
•Heat oil in large non-stick skillet set over medium heat. Add rapini; cook, stirring, for about 5 minutes or until heated through. Add salt and pepper. Gently stir in pear mixture. Cover and steam for about 5 minutes or until pears are heated through.
•Transfer to serving dish and sprinkle with almonds.

Per serving: 150 calories