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.
Makes about 6-8 servings.