I absolutely adore this recipe because it perfectly combines hearty, crispy potatoes with the slightly bitter, vibrant flavor of broccoli rabe, creating a dish that’s both comforting and sophisticated. Plus, the hint of garlic and red pepper flakes adds just the right amount of kick, making every bite a delightful adventure for my taste buds!
This recipe for my Broccoli Rabe with Potatoes combines the nutty flavors of Russet or Yukon Gold potatoes with the slightly bitter taste of broccoli rabe—a member of the cabbage family—enhanced by the aromatic notes of garlic and a hint of heat from red pepper. (If you don’t have broccoli rabe, you can use any sturdy green, such as kale or Swiss chard.
Sauté it for a couple of minutes before adding the parboiled potatoes.) I love how this dish packs a rich source of vitamins A, C, and K, alongside plenty of comfort in every bite. A squeeze of lemon and a sprinkle of Parmesan add a delightful finish.
Ingredients
Broccoli Rabe: Contains an abundance of vitamins A, C, and K; has a faintly bitter, tangy flavor.
Spuds: Rich in carbs; delivers a smooth mouthfeel; top-notch source of potassium.
Olive oil is rich in healthy monounsaturated fats that add smoothness and depth.
Garlic: Increases immunity; furnishes a savory, aromatic flavor.
Red Pepper Flakes: Provides a spicy jolt; ramps up metabolism.
Ingredient Quantities
- 1 bunch broccoli rabe, trimmed and chopped into 2-inch pieces
- 2 large Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 lemon, juiced (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
1. In a large pot, bring salted water to a boil. Add the potatoes and cook for approximately 10-12 minutes or until they are just tender. Drain and set them aside.
2. In a saucepan, bring a fresh batch of salted water to a rapid boil. Add the broccoli rabe and blanch it in the vigorously boiling water for 2 to 3 minutes. This portion of the cooking should only take the rabe from its raw state to one that’s slightly more tender and a whole lot greener. Drain the rabe in a colander and then rinse it under the coldest water you can stand. This will help the rabe keep its intense color because it was just so close to being done. Set the neatly drained rabe aside for now.
3. In a big skillet, warm 3 tablespoons of olive oil over medium heat.
4. Place garlic slices and red pepper flakes in the oil and sauté for 1-2 minutes, until the garlic is fragrant, with a lightly golden hue.
5. Add the potatoes to the skillet and cook, stirring now and then, until the little darlings start to crisp and brown, kind of like the way I would if you stuck me in an oven for a few minutes. That should take about 5 minutes.
6. Combine all the ingredients. Gently mix everything to combine. Be sure to incorporate the potatoes well, as they like to stick together. They should nicely coat the vegetables and form somewhat of a crust.
7. Add salt and freshly ground black pepper to taste.
8. For 3-5 more minutes, cook and let meld the flavors and rabe heat through.
9. If you are using it, drizzle the lemon juice over the mixture and toss to coat evenly.
10. If you would like, you can transfer the contents to a serving dish and sprinkle some grated Parmesan cheese on top to make this dish a little fancier before serving. After all, cheese makes everything better, right?
Equipment Needed
1. Large pot
2. Saucepan
3. Skillet
4. Colander
5. Knife
6. Cutting board
7. Garlic slicer or small knife
8. Measuring spoons
9. Wooden spoon or spatula for stirring
10. Optional: Lemon juicer
11. Optional: Cheese grater
12. Optional: Serving dish
FAQ
-
Can I use another type of green instead of broccoli rabe?
Yes, you can substitute broccoli rabe with similar bitter greens like kale or turnip greens, though the flavor will slightly differ. -
What’s the best type of potato to use for this recipe?
Russet or Yukon Gold potatoes are recommended due to their creamy texture, but any starchy potato will work. -
How can I reduce the bitterness of broccoli rabe?
Blanching the broccoli rabe in boiling water for 1-2 minutes before sautéing can help reduce its bitterness. -
Can I prepare this dish in advance?
Yes, you can prepare the components separately ahead of time and combine them just before serving, reheating if necessary. -
Is the lemon juice necessary?
The lemon juice is optional, but it adds a nice brightness and balances the flavors of the dish. -
What can I use instead of Parmesan cheese to make it vegan?
Nutritional yeast can be used as a substitute for Parmesan cheese to achieve a similar umami flavor in a vegan version. -
How can I make this dish spicier?
Increase the amount of red pepper flakes or add a dash of cayenne pepper to enhance the spice level.
Substitutions and Variations
You can use broccolini or kale as a milder substitute for broccoli rabe.
For a variation on potatoes, use sweet potatoes or parsnips for a different flavor profile.
Should you lack olive oil, feel free to use avocado oil or canola oil instead.
For a taste that is milder than garlic, use shallots.
For a cheese substitute, use nutritional yeast instead of Parmesan cheese for a dairy-free alternative.
Pro Tips
1. Blanch and Shock the Broccoli Rabe Properly After blanching the broccoli rabe, make sure to immediately transfer it to an ice bath or rinse it under very cold water. This stops the cooking process and helps maintain its vibrant green color and crisp-tender texture.
2. Uniform Potato Cubes Ensure that the potato cubes are cut uniformly to allow for even cooking. This will help all pieces reach the desired tenderness at the same time and result in consistent browning when sautéing.
3. Infuse the Oil When sautéing the garlic in olive oil, do it over medium-low heat to properly infuse the oil without burning the garlic. Burnt garlic can impart a bitter taste to the dish.
4. Crispy Potatoes To achieve the crispiest potatoes, make sure they are dry before adding them to the skillet. Moisture can prevent them from crisping up properly, so pat them dry with a paper towel after boiling.
5. Balance the Flavors Adjust the seasoning carefully with salt, pepper, and lemon juice. The acid from the lemon enhances flavors and balances the richness of the potatoes and olive oil. If you’re using Parmesan cheese, account for its saltiness as well.
Broccoli Rabe With Potatoes Recipe
My favorite Broccoli Rabe With Potatoes Recipe
Equipment Needed:
1. Large pot
2. Saucepan
3. Skillet
4. Colander
5. Knife
6. Cutting board
7. Garlic slicer or small knife
8. Measuring spoons
9. Wooden spoon or spatula for stirring
10. Optional: Lemon juicer
11. Optional: Cheese grater
12. Optional: Serving dish
Ingredients:
- 1 bunch broccoli rabe, trimmed and chopped into 2-inch pieces
- 2 large Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 lemon, juiced (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions:
1. In a large pot, bring salted water to a boil. Add the potatoes and cook for approximately 10-12 minutes or until they are just tender. Drain and set them aside.
2. In a saucepan, bring a fresh batch of salted water to a rapid boil. Add the broccoli rabe and blanch it in the vigorously boiling water for 2 to 3 minutes. This portion of the cooking should only take the rabe from its raw state to one that’s slightly more tender and a whole lot greener. Drain the rabe in a colander and then rinse it under the coldest water you can stand. This will help the rabe keep its intense color because it was just so close to being done. Set the neatly drained rabe aside for now.
3. In a big skillet, warm 3 tablespoons of olive oil over medium heat.
4. Place garlic slices and red pepper flakes in the oil and sauté for 1-2 minutes, until the garlic is fragrant, with a lightly golden hue.
5. Add the potatoes to the skillet and cook, stirring now and then, until the little darlings start to crisp and brown, kind of like the way I would if you stuck me in an oven for a few minutes. That should take about 5 minutes.
6. Combine all the ingredients. Gently mix everything to combine. Be sure to incorporate the potatoes well, as they like to stick together. They should nicely coat the vegetables and form somewhat of a crust.
7. Add salt and freshly ground black pepper to taste.
8. For 3-5 more minutes, cook and let meld the flavors and rabe heat through.
9. If you are using it, drizzle the lemon juice over the mixture and toss to coat evenly.
10. If you would like, you can transfer the contents to a serving dish and sprinkle some grated Parmesan cheese on top to make this dish a little fancier before serving. After all, cheese makes everything better, right?
