Spicy Rapini with Almonds, Horseradish and Quince
Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Foods. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
“Rapini, also called broccoli rabe, is one of my all-time favorite vegetables. I’m a big fan of bitter greens and none gets me going the way rapini does. There’s a natural spiciness to rapini, similar to Brussels sprouts, and the horseradish really helps bring it out in this dish. The sweet quince paste mellows out the bitterness in a very elegant way.” – Seamus Mullen
- 2 tablespoons olive oil
- 2 bunches rapini, each stalk cut in half length-wise
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh ground horseradish
- 1 tablespoon red chili flakes
- 1/4 cup marcona almonds, roughly chopped
- Salt and pepper, to taste
- 2 tablespoons diced quince paste
- Juice of 1 lemon
Heat the olive oil over high heat in a large pan. Add the rapini and quickly sauté – I like to get a little bit of color on the rapini. Once it starts to wilt, about 2 minutes, toss in the garlic, horseradish, chili flakes and almonds and season with salt and pepper. Continue cooking for 2 more minutes, then remove to a large serving platter. Sprinkle with the diced quince paste, give it a drizzle of lemon juice and serve right away.