Broccoli Rabe with Paprika Potatoes

1. 1

   Fill a 12-inch high-sided skillet with 2 inches of water, cover and bring to a boil.

2. 2

   Trim 1/4 inch from the stem ends of the broccoli rabe (as they can be dried out) and discard.

3. 3

   Add 1 tablespoon salt and the trimmed broccoli rabe to the boiling water.

4. 4

   Boil until the stems are tender when pierced with a knife, 4 to 5 minutes.

5. 5

   Remove with tongs to a colander to drain.

6. 6

   When cool enough to handle, press out as much excess water as possible from the broccoli rabe, and then chop into 1- to 2-inch pieces.

7. 7

   Reserve 1/2 cup of the cooking water.

8. 8

   Quarter the potatoes and slice the garlic into thin slivers.

9. 9

   Heat the olive oil in a large skillet over medium-high heat.

10. 10

    When the oil is hot, add the potatoes, cut-side down, and cook until browned, about 4 minutes.

11. 11

    Turn with tongs or a slotted spoon to the other cut side and cook until browned, 3 to 4 minutes more.

12. 12

    Lower the heat to medium, add the garlic and stir until it softens a bit, about 1 minute.

13. 13

    Stir in the paprika until the potatoes are coated, about 30 seconds more.

14. 14

    Season with 1/2 teaspoon salt and a few grinds of pepper.

15. 15

    Add the reserved cooking water and bring to a gentle simmer.

16. 16

    Cover and cook the potatoes until tender when pierced with a knife, about 5 more minutes.

17. 17

    If there is still a lot of water in the skillet, uncover, increase the heat and reduce until only 2 to 3 tablespoons remain, enough to coat the broccoli rabe.

18. 18

    Add the chopped broccoli rabe to the skillet and toss to coat.

19. 19

    Drizzle with a generous amount of olive oil and serve.

* Per serving · 4 servings · Values may vary.