Cima di Rape con Patate ~ This is one of those easy recipes that one imagines that the people out in the farmlands of Italy eat. Rustic, country cooking at it’s best. This vegetable dish is great with grilled sausages, or a nice roasted chicken or breast of veal. If you have difficulty locating broccoli rabe, ask your grocery manager to get some for you. Broccoli or any type of green could also be substituted. You can leave the skin on the potatoes as I did in the photo for more texture, or peel the potatoes before cooking them if you prefer. The skin of the potato has a lot of nutrients, just wash and scrub the potatoes well before using them.
This dish is great both warm and room temperature. If desired add a little grated parmesan on top.
Deborah Mele 2011
Broccoli Rabe With Potatoes
A true country style dish that goes wonderfully with roasted sausages.
- 1 Bunch of Broccoli Rabe
- 4 Medium Potatoes
- 4 Tablespoons Olive Oil
- 2 Cloves of Garlic, Minced
- Salt & Pepper
- Red Pepper Flakes
- Grated Parmesan Cheese-Optional
- Salt And Pepper
- Quarter the potatoes, and boil in salted water until they are fork tender, about 15 minutes.
- Clean the broccoli rabe, removing stems and yellowed leaves, and chop the rest into 2 inch pieces.
- About 2 minutes before removing the potatoes, add the broccoli rabe and cook until tender.
- Drain well and place the potatoes and broccoli into a bowl.
- In the same pot, heat the oil until sizzling, then add the garlic, allow to heat.
- Return the potatoes, red pepper flakes and salt and pepper to the pot.
- Stir, breaking up the potatoes a bit and cook a minute or two until everything is coated with the spices.
Cooking Tip: When cleaning your vegetable, look at the stems of your broccoli rabe. If they appear young and tender, peel them using a sharp knife and cut into pieces and add to the rest of the rabe. They are full of flavor and goodness. Old, woody stems should just be discarded.