Need a creative way to serve greens? Here’s your answer. And these delicious buttery, almondy greens are delicious to boot.
What you need:
1 cup sliced almonds
2 teaspoons vegan butter
1 tablespoon superfine brown rice flour
½ cup unsweetened vanilla almond milk
1 tablespoon agave or granulated sugar
1 bunch broccoli rabe (rapini), rinsed well
1 teaspoon salt
2 teaspoons olive oil
What you do:
- In small sauce pan over medium-high heat, toast almonds until golden brown, stirring often to prevent burning. Add butter, flour, almond milk, and agave, and reduce heat to medium low. Stir mixture well while cooking until sauce thickens, about one minute. Remove from heat and set aside.
- In a large frying pan over medium heat, toss broccoli rabe with salt and oil. Sauté until broccoli rabe is bright green, tender and leaves begin to wilt, about 5 minutes. Coat broccoli rabe with sauce and cover. Let cook about one minute until fragrant. Serve hot.
Need a creative way to serve greens? Here’s your answer. And these delicious buttery, almondy greens are delicious to boot.
What you need:
1 cup sliced almonds
2 teaspoons vegan butter
1 tablespoon superfine brown rice flour
½ cup unsweetened vanilla almond milk
1 tablespoon agave or granulated sugar
1 bunch broccoli rabe (rapini), rinsed well
1 teaspoon salt
2 teaspoons olive oil
What you do:
- In small sauce pan over medium-high heat, toast almonds until golden brown, stirring often to prevent burning. Add butter, flour, almond milk, and agave, and reduce heat to medium low. Stir mixture well while cooking until sauce thickens, about one minute. Remove from heat and set aside.
- In a large frying pan over medium heat, toss broccoli rabe with salt and oil. Sauté until broccoli rabe is bright green, tender and leaves begin to wilt, about 5 minutes. Coat broccoli rabe with sauce and cover. Let cook about one minute until fragrant. Serve hot.
