Sautéed Broccoli Rabe with Potatoes
Sautéed broccoli rabe with potatoes is perfect cold weather comfort food that's simple and healthy but tastes anything but simple and healthy. We especially love it alongside sausages.
Ingredients
- 2 Yukon Gold potatoes, unpeeled
- 1 bunch broccoli rabe
- 1 tablespoon sea salt
- 5 tablespoons extra-virgin olive oil
- 6 large garlic cloves, smashed and peeled
Instructions
- Place the potatoes in a pot, add enough cold water to cover, and bring to a boil. Cook over medium heat until the potatoes are tender but not falling apart, about 20 minutes, depending on the size of the potatoes. Using a slotted spoon, remove the potatoes and let drain. Set aside until cool enough to handle.
- Meanwhile, using a small, sharp knife or a vegetable peeler, peel the skin from the tough lower stalks of the rapini, which is to say, most of the bottom portion of the stalk. (If your rapini has super slender stalks, don't bother peeling them.) Cut the stems crosswise into 1 1/2- to 3-inch lengths. Return the potato cooking water to a boil, adding a little additional water. When boiling, add the rapini along with the salt, cover partially, and simmer until the stalks are tender but not mushy, maybe 2 to 5 minutes, depending on the thickness of the stalks. Drain the greens, reserving a little of the cooking liquid. Set aside.
- Pry the skin from the potatoes (it should come off easily with your fingertips) and cut each potato lengthwise into quarters, then cut each quarter crossways into slices about 1/4 to 1/2 inch thick or so.
- In a skillet or saucepan large enough to accommodate the potatoes and the greens, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and sauté until nicely softened but not colored, 2 to 4 minutes. Transfer the garlic to a bowl.
- Raise the heat under the skillet or saucepan to medium-high, add the potatoes, and sauté until they are golden and crisp all over, about 12 minutes. Transfer the potatoes to a serving bowl or platter. Warm the remaining 2 tablespoons olive oil over medium heat, then add the rapini and the garlic cloves. Sauté until the greens are nicely coated with the olive oil and heated through, about 3 minutes; if the greens appear a little dry, add a spoonful or so of the reserved cooking water. Add to the potatoes and toss. Adjust for seasoning and serve immediately.
Nutrition
Serving: 1portion | Calories: 239kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1769mg | Fiber: 3g | Sugar: 1g