This is a super easy recipe that is delicious on its own or added as an accoutrement with rice and salmon or chicken.
Think of dark green leafy veggies as the rockstars of nutrition! Packed with fiber, folate, and carotenoids, these green wonders are like a vitamin and mineral goldmine. They're the cool cats that double as antioxidants, fighting off the bad vibes in your body. And guess what? They're like superheroes that can put the brakes on certain types of cancer. So, next time you're munching on those leafy greens, just imagine your taste buds doing a happy dance and your body giving you a high-five for choosing such awesome, health-boosting bites!
Bunch of rapini (can substitute baby spinach, collard greens, beet tops, any leafy green, really)
1 - 2 cloves of garlic - depending how much you love garlic (Garlic is antibacterial, antiviral so add more if you’re feeling yucky)
Bloops of olive oil
Chop off the ends of the stems of the rapini.
Give the bunch a good wash.
Chop up the garlic.
Add some bloops of olive oil to a saucepan (What’s a bloop? About a Tbsp I’d say. I like it with more olive oil. I know some people like less.)
On medium heat, heat the olive oil a bit, then add in the garlic. Sautee until the garlic is soft taking care not to burn it.
Add in the rapini and stir it around until the rapini is softened. My husband likes it a little crunchy so I usually take his bit out now. I like it softer so I usually add a sprinkle of water and let the whole thing steam a bit while I stir it some more.
Garnish with sesame seeds or slivered almonds if you are feeling fancy!
I love this on brown rice with salmon or chicken or tofu. If you’re feeling super speedy, substitute spinach for the rapini. It will soften super quickly. Serve with the rotisserie chicken that’s already cooked and presto...a quick delicious and healthy meal!
Enjoy! Dr. Kim Callaghan, ND
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