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1
Fill a 12-inch high-sided skillet with 2 inches of water, cover and bring to a boil.
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2
Trim 1/4 inch from the stem ends of the broccoli rabe (as they can be dried out) and discard.
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3
Add 1 tablespoon salt and the trimmed broccoli rabe to the boiling water.
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4
Boil until the stems are tender when pierced with a knife, 4 to 5 minutes.
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5
Remove with tongs to a colander to drain.
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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.
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7
Reserve 1/2 cup of the cooking water.
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8
Quarter the potatoes and slice the garlic into thin slivers.
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9
Heat the olive oil in a large skillet over medium-high heat.
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10
When the oil is hot, add the potatoes, cut-side down, and cook until browned, about 4 minutes.
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11
Turn with tongs or a slotted spoon to the other cut side and cook until browned, 3 to 4 minutes more.
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12
Lower the heat to medium, add the garlic and stir until it softens a bit, about 1 minute.
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13
Stir in the paprika until the potatoes are coated, about 30 seconds more.
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14
Season with 1/2 teaspoon salt and a few grinds of pepper.
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15
Add the reserved cooking water and bring to a gentle simmer.
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16
Cover and cook the potatoes until tender when pierced with a knife, about 5 more minutes.
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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.
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18
Add the chopped broccoli rabe to the skillet and toss to coat.
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19
Drizzle with a generous amount of olive oil and serve.
