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Rabe With Potatoes And Feta |
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Serves: 4 Print this RecipeThe appearance of bags of cleaned and cut broccoli rabe displayed alongside precut carrots, prepared lettuces, and washed baby spinach has signaled the mainstream acceptance of this nutritious and flavorful vegetable. This recipe is pure convenience--everything is precut. All you do is simmer the ingredients together. The slight bitterness of the rabe, the bland, starchy potatoes, and the pungent bits of feta cheese play off of one another beautifully. 1 (1-pound) bag refrigerated diced potatoes 1 (16-ounce) bag cleaned and cut broccoli rabe 2 teaspoons minced garlic, fresh or jarred organic 2 tablespoons extra-virgin olive oil 6 ounces crumbled feta cheese (1 1/2 cups) 1/2 teaspoon cracked black pepper Bring a large pot of salted water to a boil over high heat. Add the potatoes and boil until barely tender, about 10 minutes. While the potatoes are cooking, wash the rabe and drain. Add to the boiling water and continue cooking until the rabe is tender, about 5 minutes. Drain well and toss with the garlic, oil, cheese, and pepper before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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