Holiday rapini saute | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil
• 3 bunches of rapini rinsed, trimmed and cut into 3-inch (7.5 cm) pieces
• 3 large garlic cloves, minced or crushed
• 1 1/2 cups (375 mL) diced, roasted red bell pepper
• 3 tbsp (45 mL) slivered almonds, toasted