Warm Broccoli di Rape and Yukon Gold Potato Salad

1. 1

   Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths.

2. 2

   Peel the potatoes, and cut into 1-inch cubes.

3. 3

   Put the cubes in a pot with cold water to cover by several inches, and heat to a boil.

4. 4

   Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.

5. 5

   Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander.

6. 6

   Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl.

7. 7

   Drizzle the olive oil all over the pieces, and toss gently.

8. 8

   Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home).

9. 9

   Toss, taste, and adjust the seasoning.

10. 10

    Serve on a big warm platter, or put portions on warm salad plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.