Rape A La Romana Recipe
Ingredients
| 4 pounds rape | ||
| Boiling water | ||
| Olive oil | 3/4 Cup (16 tbs) | |
| 2 or 3 garlic cloves, mashed | ||
| Hot pepper flakes | 1/4 Teaspoon | |
| Salt | To Taste | |
| Lemon juice | 1 | |
Directions
Discard the tough outer leaves.
Cut off any tough stems.
Cut the leaves and stems into 2-inch pieces.
Wash in several changes of water and drain.
Drop the rape into a large saucepan filled with rapidly boiling water.
Bring back to the boiling point and immediately drain the rape.
Reserve the drained liquid.
Heat the olive oil in a heavy saucepan.
Add the garlic and hot pepper and cook for 1 minute.
Add the rape and season with salt.
Cover tightly and simmer over low heat for about 10 minutes or until tender.
Stir frequently and check for moisture; you may have to add a little of the reserved liquid, 2 tablespoons at a time, to prevent scorching.
Turn into a serving dish and toss with the lemon juice.
Cut off any tough stems.
Cut the leaves and stems into 2-inch pieces.
Wash in several changes of water and drain.
Drop the rape into a large saucepan filled with rapidly boiling water.
Bring back to the boiling point and immediately drain the rape.
Reserve the drained liquid.
Heat the olive oil in a heavy saucepan.
Add the garlic and hot pepper and cook for 1 minute.
Add the rape and season with salt.
Cover tightly and simmer over low heat for about 10 minutes or until tender.
Stir frequently and check for moisture; you may have to add a little of the reserved liquid, 2 tablespoons at a time, to prevent scorching.
Turn into a serving dish and toss with the lemon juice.
Chef
