Black Bean and Rapini Salad
Did you have rapini over Thanksgiving? I had some leftover rapini kicking around in the fridge and I didn't know what to do with it, so I experimented with this yummy rapini salad. [highlight color="eg. yellow, black"]Rapini is perfect this time of year, and as a member of the Brassica family, it helps deter the development of certain cancers.[/highlight]
Serve it as part of a healthy and happy post-Thanksgiving - complete with lots of greens.
INGREDIENTS 2 Tbsp extra-virgin coconut oil 1 can black beans, drained and rinsed 1/2 tsp sea salt 1/4 cup shallots, chopped 1 clove garlic, minced 1/4 tsp cayenne 1/2 cups white wine or champagne 1 c chicken broth or vegetable broth - choose a low-sodium variety 1 bunch rapini, stems trimmed, cut into 2-inch pieces 1/4 tsp lime zest 1/8 c toasted pine nuts
METHODS 1. Steam rapini until brilliantly green. Set said uncovered in a bath of ice water to stop cooking and maintain brilliant green colour. 2. Heat coconut oil over medium-high heat in a large skillet until warm. Add black beans and sea salt. Sauté beans for 3 minutes. 3. Reduce heat to medium and add shallots, garlic, and cayenne. Cook until onions are clear - about 3 mins. 4. In order to get all of those delicious flavours off of the pan, add wine or champagne to deglaze (the solvent will loosen the flavours - be sure to encourage by scraping the pan with a wooden spoon). At this point you can add the broth to continue the deglazing process until the liquid is mostly absorbed - about 5 minutes. 5. In the meantime, toast your pine nuts in a small skillet until you can smell them and they are golden in colour. 6. Select a colourful serving bowl. Combine rapini and black bean mixture and top with lime zest and pine nuts.