Monday, June 8, 2009

RECIPE: Warm Broccoli Rabe and Yukon Gold Potato Salad

From Lidia's Family Table
Serves 6

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)

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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