From Lidia's Family Table
Serves 6
Ingredients:
1 1/2 - 2 lbs broccoli rabe
1 lb Yukon Gold potatoes
1/4 teaspoon salt (or more to taste)
4 tablespoons extra virgin olive oil
pinch dried red pepper flakes (or more to taste)
Procedure:
1. Rinse and trim the broccoli rabe, peeling off the tough outer layer of the stems. Cut the peeled stems into 4- to 5-inch pieces. Peel the potatoes and cut into 1-inch cubes.
2. Place the potato cubes in a pot and cover with several inches of water. Bring the water to a boil and cook, uncovered, for about 5 minutes. Lay the greens and stems on top of the potatoes, cover, and cook for an additional 5 minutes.
3. Lift the broccoli rabe and potatoes out of the water with a spider or strainer and lay them in a colander. Sprinkle with salt and let them cool for a few minutes. Turn the vegetables out into a large mixing bowl; drizzle with olive oil and toss gently. Season with more salt and red pepper flakes to taste.
Note: This dish makes an excellent light supper, topped with a poached egg or a slice of Gorgonzola
Contributed by Lisa Bretherick
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