6 - 8 servings
Chef Tom Fraker
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 Melissa’s Perfect Sweet Onion, peeled, sliced thin
Kosher salt and freshly ground pepper, to taste
3 cloves Melissa’s peeled garlic, minced
2 bunches Melissa’s Rapini, ends trimmed, chopped
1 red Bell Pepper, diced small
1 yellow Bell Pepper, diced small
1/2 cup slivered almonds, lightly toasted
10 leaves fresh basil, cut into ribbons
1/2 cup grated Parmesan
Heat the olive oil and melt the butter in a sauté pan.
Add the onion, salt, pepper and garlic and sauté until the onions are translucent.
Add the rapini and cook until just crisp tender, about 3 minutes.
Add the red and yellow bell peppers and cook for another 3 minutes.
Stir in the juice from the lemon and remove from the heat.
Stir in the almonds, basil and parmesan and serve.