Directions:
- Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes, and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.
- Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. Drizzle the olive oil all over the pieces, and toss gently. Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). Toss, taste, and adjust the seasoning.
- Serve on a big warm platter, or put portions on warm salad plates.
- Lidia's Family Table Knopf
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.15 Kcal (599 kJ) | ||
| Calories from fat | 88.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Sodium | 97.09mg | 4% | |
| Potassium | 316.81mg | 7% | |
| Total Carbs | 13.61g | 5% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 61.2mg | 340% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 167.04 Kcal (699 kJ) | ||
| Calories from fat | 103.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 15% | |
|---|---|---|---|
| Sodium | 113.29mg | 4% | |
| Potassium | 369.68mg | 7% | |
| Total Carbs | 15.88g | 5% | |
| Sugars | 0.88g | 3% | |
| Dietary Fiber | 0.88g | 3% | |
| Protein | 1.76g | 3% | |
| Vitamin C | 15.9mg | 23% | |
| Iron | 71.4mg | 340% | |
| Calcium | 12.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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