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Picture of Rapini with Garlic, Chile and Lemon
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 591 kcal 30 %
  • Fat 45 g 70 %
  • Saturated 6 g 32 %
  • Carbs 35 g 12 %
  • Fiber 27 g 107 %
  • Protein 30 g 60 %
  • Cholesterol 0 mg 0 %
  • Sodium 2330 mg 97 %
  • Calcium 1022 mg 102 %
  • Magnesium 210 mg 50 %
  • Potassium 1915 mg 41 %
  • Iron 20 mg 113 %
  • Zinc 7 mg 65 %
  • Phosphorus 688 mg 98 %
  • Vitamin A 1191 µg 132 %
  • Vitamin C 208 mg 231 %
  • Thiamin (B1) 2 mg 126 %
  • Riboflavin (B2) 1 mg 92 %
  • Niacin (B3) 11 mg 70 %
  • Vitamin B6 2 mg 131 %
  • Folate equivalent (total) 758 µg 190 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 21 mg 138 %
  • Vitamin K 2062 µg 1718 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Rapini with Garlic, Chile and Lemon

Ingredients

  • 2 bunches (about 2 pounds) rapini (broccoli rabe), thick stems trimmed
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • ⅛ teaspoon red-pepper flakes
  • ½ lemon
  • Salt and freshly ground black pepper

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