Warm Broccoli di Rape and Yukon Gold Potato Salad

• 1 1/2 to 2 pounds broccoli di rape
• 1 pound Yukon Gold potatoes, any size
• 1/4 teaspoon or more salt
• 4 tablespoons extra-virgin olive oil
• dried peperoncino (hot red pepper flakes)

1. Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths.
2. Peel the potatoes, and cut into 1-inch cubes.
3. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil.
4. 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.
5. Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander.
6. 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.
7. Drizzle the olive oil all over the pieces, and toss gently.
8. 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).
9. Toss, taste, and adjust the seasoning.
10. Serve on a big warm platter, or put portions on warm salad plates.

broccoli di rape, potatoes, salt, extravirgin olive oil, peperoncino

Taken from www.epicurious.com/recipes/food/views/warm-broccoli-di-rape-and-yukon-gold-potato-salad-231416 (may not work)