Broccoli Rabe & Potato Salad
June 14, 2009
J. and I both like Lidia Bastianich’s cooking shows on TV, and we’re fans of her restaurants Becco and Felidia. She has a recipe for Warm Broccoli di Rape and Yukon Gold Potato Salad in her cookbook, Lidia’s Family Table, that I have made many times.
Yesterday, in addition to the nice-sized bunch of broccoli rabe from our farm share, I also chopped up all the braising greens we received and added them into the dish as well. Even when cooked briefly they wilt down into almost nothing. The recipe is so simple, you don’t even need to click on that link above: Cut your potatoes into 1-inch chunks, and boil until just shy of being fork tender. Add your washed and chopped greens/broccoli rabe to the top of the potato pot and cover, simmering for another few minutes until the potatoes are cooked through. Drain everything, and then toss with a little olive oil, salt, pepper, and crushed red pepper. Serve warm or room temperature.
This is one of my favorite ways to serve greens! Even better than tossed with pasta.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
2 Comments
1. chickinthekitchen.com &ra&hellip | June 14, 2009 at 9:37 pm
[...] served the ribs with Broccoli Rabe & Potato Salad and Sesame Radish Salad. And now my rib craving is satisfied until next [...]
2. chickinthekitchen.com &ra&hellip | June 18, 2009 at 6:20 pm
[...] one in our family loves it plain like that. Toss it in some pasta, make a frittata, or our favorite Broccoli Rabe & Potato Salad, and we’re [...]
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