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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