serves
6-8
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 tsp (15 ml) olive oil
- 1 bunch rapini (broccoli rabe)
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, thinly sliced
- 1 bunch kale, stems removed
- 1½ tsp grainy Dijon mustard
- 1 tsp honey
- ½ orange
- ¼ tsp freshly grated nutmeg
- ½ cup (65 g) pecan halves, roughly chopped
- ¼ cup (30 g) dried cranberries, roughly chopped
Instructions
- Place a large sauté pan or skillet over medium heat. Add in the oil and rapini, season with salt and pepper, and cook for 3 to 4 minutes until bright green and slightly tender, stirring frequently. Add in the garlic and kale, season with more salt and pepper, and continue to cook for 2 to 3 minutes or until the kale and rapini are tender but still a bit crisp and the garlic has softened and is lightly golden brown. If the pile of greens is too difficult to stir or toss, cover the pan with a lid until the greens begin to wilt down.
- Add in the mustard, honey, orange zest and orange juice and toss to combine. Transfer the greens to a serving dish and return the pan to the heat. Grate over with nutmeg.
- Place the pan back over the heat and add in the pecans to toast, stirring frequently, for 1 to 2 minutes or until fragrant.
- Scatter the pecans as well as the dried cranberries over the greens and serve.
Note
• Rapini, a leafy green also known as cima di rapa or broccoli rabe, can be found at some grocers and farmer’s markets.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
