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Rape A La Romana Recipe
|Boiling water||3 Cup (48 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm), mashed|
|Hot pepper flakes||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
Calories 471 Calories from Fat 373
% Daily Value*
Total Fat 42 g65.1%
Saturated Fat 5.9 g29.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 465.9 mg19.4%
Total Carbohydrates 19 g6.2%
Dietary Fiber 10.2 g40.8%
Sugars 2.2 g
Protein 13 g26.6%
Vitamin A 853.9% Vitamin C 220.5%
Calcium 46.3% Iron 70.3%
*Based on a 2000 Calorie diet
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.