Ingredients:
Rapini, one bundle, thoroughly washed. Chopped into bite size nibs. Leaves and florets can be cut into ribbons and bite size nibs also. Rapini is a source of vitamins A, C, K, potassium, calcium and iron.
1/2 cup red onion, minced
1/2 cup Soy creamer
2 tbsp vegan margarine
1 tsp sea salt
1-1/2 tbsp corn starch
2-1/2 tbsp water
In a large skillet on medium high heat melt margarine. Sautee onion and rapini till slightly wilted. Add creamer and salt. Keep stirring and turn heat down to medium heat. When the rapini is close to done, good clue is when it is a vibrant emerald green.
Mix cornstarch and water. Pour over vegetables and stir frequently as the sauce thickens. If you like garlic, I can suggest you grate a fresh clove in the sauce now. Mix well and serve warm.
This recipe can be replaced with spinach, kale or any leafy greens. Let me know how you liked the recipe or not in the comment box below.
Enjoy
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