Rapini With Spiced Pear and Almonds

Prep time:20 min
Total time:40 min

Serves 8


1 1/2 lb rapini, trimmed (about 1 1/2 bunches)

3 tbsp Longo’s Salted Butter

1/4 tsp Longo’s Ground Cinnamon

Pinch Longo’s Cayenne and Longo’s Ground Ginger

2 large shallots, thinly sliced

2 Bosc pears, peeled, cored and each cut into 12 slices

2 tbsp Longo’s Extra Virgin Olive Oil

1/2 tsp each salt and pepper

2 tbsp Longo’s Sliced Almonds, toasted


  • Blanch rapini in large pot of boiling salted water for 3 minutes; drain. (Make-ahead - Rapini can be covered and refrigerated for up to 24 hours. Bring to room temperature before cooking.)
  • Melt butter in large skillet set over medium heat. Stir in cinnamon, cayenne and ginger for 30 seconds. Stir in shallots; cook for 3 minutes. Add pear slices, cut side down. Cook for 3 minutes. Gently turn over; cook for 3 to 5 more minutes or until light golden. Remove to plate. (Make-ahead - Pears can be covered with plastic wrap and be kept at room temperature for up to 8 hours before cooking.)
  • Heat oil in large non-stick skillet set over medium heat. Add rapini; cook, stirring, for about 5 minutes or until heated through. Add salt and pepper. Gently stir in pear mixture. Cover and steam for about 5 minutes or until pears are heated through.
  • Transfer to serving dish and sprinkle with almonds.

Nutritional Information

Per serving: 150 calories
  • Protein 4g
  • Fibre 4g
  • Fat 9g
  • Sugar 6g
  • Carbs 14g
  • Sodium 230mg