Broccoli Rabe with Paprika Potatoes

  1. Fill a 12-inch high-sided skillet with 2 inches of water, cover and bring to a boil.
  2. Trim 1/4 inch from the stem ends of the broccoli rabe (as they can be dried out) and discard.
  3. Add 1 tablespoon salt and the trimmed broccoli rabe to the boiling water.
  4. Boil until the stems are tender when pierced with a knife, 4 to 5 minutes.
  5. Remove with tongs to a colander to drain.
  6. When cool enough to handle, press out as much excess water as possible from the broccoli rabe, and then chop into 1- to 2-inch pieces.
  7. Reserve 1/2 cup of the cooking water.
  8. Quarter the potatoes and slice the garlic into thin slivers.
  9. Heat the olive oil in a large skillet over medium-high heat.
  10. When the oil is hot, add the potatoes, cut-side down, and cook until browned, about 4 minutes.
  11. Turn with tongs or a slotted spoon to the other cut side and cook until browned, 3 to 4 minutes more.
  12. Lower the heat to medium, add the garlic and stir until it softens a bit, about 1 minute.
  13. Stir in the paprika until the potatoes are coated, about 30 seconds more.
  14. Season with 1/2 teaspoon salt and a few grinds of pepper.
  15. Add the reserved cooking water and bring to a gentle simmer.
  16. Cover and cook the potatoes until tender when pierced with a knife, about 5 more minutes.
  17. If there is still a lot of water in the skillet, uncover, increase the heat and reduce until only 2 to 3 tablespoons remain, enough to coat the broccoli rabe.
  18. Add the chopped broccoli rabe to the skillet and toss to coat.
  19. Drizzle with a generous amount of olive oil and serve.

broccoli rabe, kosher salt, new potatoes, garlic, olive oil, paprika, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/broccoli-rabe-with-paprika-potatoes.html (may not work)

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