INGREDIENTS

INSTRUCTIONS

Date: Sun, 03 Mar 1996 19:33:36 -0400 (EDT)  From: LINDA COPPOLA
<LLCWML@ritvax.isc.rit.edu> Here's an old recipe  that was my first
taste of hot peppers and something which I still  often cook.  This
recipe is simple and quick and taste great with some hot bread  and
butter.  Broccli-Rappi is a bitter leafy vegetable with broccoli  like
tops. Up here you can find it at the supermarket all year long.  to
prepare cut off the bottom inch of stem , wash well(leave wet,  you'll
need the liquid for the gravy) and cut into 3 inch lengths.  To cook:
In a deep pan with a tight cover, heat olive oil until it's  almost at
the smoking point. Salt and pepper the pork chops and brown  well on
both sides (the browning is important because it makes the  gravy a
dark brown). Remove the pork chops from the pan and lower the  heat to
simmer. Add diced hot peppers, garlic, Rappi, salt and  pepper. Put the
pork chops on top of the greens and cover the pan  with a lid. Simmer
covered for 15 min. Turn pork chops over and mix  the vegetables well.
If there isn't much liquid in the pan at this  point add a tablespoon
of water. Cook 15 min longer or until pork  chops are tender. serve
with bread and butter and a bottle of  Zinfandel.  CHILE-HEADS DIGEST
V2 #258  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 61.4mg
Sodium: 47mg
Potassium: 443.2mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 6.1g
Protein: 21.3g