Raving Rapini

This cousin to broccoli brings a delectable twist to the
Paleo table. For those who are learning to enjoy new
veggies and want something familiar in the mix, raisins
offer a bit of sweet to balance the taste. SERVES 4

1 bunch rapini (broccoli rabe)

1 lemon

1 teaspoon dried dill

1 teaspoon basil

2 tablespoons cold-pressed flaxseed oil

¼ cup sun-dried tomatoes

2 tablespoons raisins

Coarsely chop rapini and place in a cast iron skillet with 1
inch water. Steam for about five minutes until bright green,
stirring once or twice to ensure even cooking. Drain and
cool for five minutes. Squeeze half of the lemon into a small
jar. Add dill, basil, and flaxseed oil. Cover and shake. Toss
into rapini, then add sun-dried tomatoes and raisins. Cut
the other half of the lemon into wedges for a garnish.