Stephanie & Tony’s Table: Broccoli Rabe And Potatoes
NEW YORK (CBSNewYork) – Looking for something healthy and hearty? Stephanie and Tony Tantillo have you covered.
Broccoli Rabe and Potatoes
- 1 bunch broccoli rabe
- 3 cloves garlic
- 1/4 cup extra virgin olive oil, divided
- 2 potatoes, cubed and roasted
- dried oregano to taste
- salt and pepper
Cube the potatoes, keeping them consistent in size and season with Italian herbs. Drizzle oil on top and arrange potatoes in a baking ban. Roast in the oven at 425 degrees for a half hour, until golden.
Meanwhile, In a pan, add the broccoli rabe with remaining extra virgin olive oil and garlic, begin to sauté on medium heat and add about 1/2 cup water. Cover the pan, and allow the steam to build up. Remove lid slightly and move an around to keep vegetables moving. Once broccoli rabe is soft, add in potatoes to pan and stir together for a few moments before serving.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)