TYPE: Main Dish
SERVING SUGGESTIONS: Try with roasted potatoes, rice pilaf or angel hair pasta.
Rapini Almond Chicken
Total Time: 45 min. Servings: 4
Posted by Sathid
I love my rapini, even though some would badmouth my bitter green preferences. One of the reasons I enjoy it more than most, is that I pair bitter greens with other foods that are savory and have a higher fat content. Chicken thighs are great for this because they have a lot of flavor, are rich enough to balance out the bitter, yet are still lean enough for you to feel good about eating them. This recipe is incredibly simple, good for you, and keeps you craving greens.
6 boneless skinless chicken thighs
1 bunch organic rapini/broccoli raab
1 Tbsp. high heat cooking oil
3 cloves garlic
whole black pepercorns
Salt chicken according to preference.
Crush peppercorns coarsely and mix.
Wash rapini and thoroughly shake water from leaves.
Cut into 2 inch pieces, separating leaves from stems.
Press or finely chop garlic.
Heat oil in a wide diameter pan.
Sauté garlic. Then lower the heat to medium.
Add chicken, making sure to stir the garlic away from the bottom of the pan, so it doesn’t
burn. Cover and keep on medium-low heat until juices start to run clear.
When chicken is nearly cooked, add rapini stems and sauté until chicken is done.
Then add leaves, stir, and turn the heat off.
In another pan, lightly brown almonds.
Sprinkle generously over the top of the dish and serve right away.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!