Rapini and kale for your guests!

Rapini and kale for your guests!

If you want to wow your guests and have them leave your table with a smile, then serve some vegetables.

Yes, vegetables.

 

A recent study, researchers Brian Wansink, Misturu Shimizu and Adam Brumberg looked at how people rated their satisfaction with a meal of chicken or steak when it was served with or without veggies. They also had participants rate their feelings of the host.  The participants “chose much more positive descriptors for the meal preparer that served a vegetable, including much more frequent selection of “thoughtful,” “attentive” and “capable“”.

Read more here on how vegetables make the meal.

 

Not sure what to make? Visit these sites for ideas or try this recipe for garlic-sauteed rapini:

Ingredients

  •     1-1/2 bunches rapini, (about 1-1/2 lb/750 g)
  •     3 tbsp (45 mL) extra virgin olive oil
  •     4 cloves garlic, minced
  •     1/4 tsp (1 mL) salt
  •     1/4 tsp (1 mL) hot pepper flakes

Preparation

  • Trim bases of rapini stalks.
  • In large deep skillet of boiling water, cover and steam rapini until stalks are tender, about 5 minutes.Drain and pat dry. Chop coarsely and set aside.
  • In same skillet, heat oil over medium heat; cook garlic, salt and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini; cook, stirring, until hot.

Adapted from Canadian Living Magazine: September 2008

 

For more green recipes visit Serious Eats for their top 15 kale recipes.

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