Rapini migas

This Portuguese speciality is a complete dish, high in fibre, proteins, minerals and trace elements. With no added fat, this recipe will form the basis of a healthy meal, along with a dairy product, for calcium, and fresh fruit or green salad.

Ingredients (serves 4):

  • 300 g black-eyed peas
  • 1 bunch rapini
  • 2 potatoes
  • 1 clove garlic
  • 1 shallot
  • 2 eggs, hard-boiled
  • 1 loaf stale cornbread, to be crumbled over the hot salad
  • Olive oil
  • Salt, pepper

Instructions:

  • Cook the peas in unsalted water (otherwise they will not cook). Wash the rapini and cut it into small chunks.
  • When the peas are nearly cooked, add the salt, then the rapini.
  • Hard-boil the eggs and cook the potatoes in salted water.
  • When all the ingredients are cooked, drain, peel and cut into pieces in a salad bowl.
  • Peel and finely chop the shallot and garlic, and add.
  • Crumble the cornbread over the top and serve with a bottle of olive oil so that each person can prepare the salad to his/her own taste.

Soak the peas overnight: they will cook faster and without crumbling.

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