Potatoes with paprika and rapini
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 186, total fat 11 G., saturated fats 1 G., proteins 6 G., carbohydrates 19 G., fiber 5 G., cholesterol 0 mg, sodium 177 mg, sugar 1 G.
Calories 186, total fat 11 G., saturated fats 1 G., proteins 6 G., carbohydrates 19 G., fiber 5 G., cholesterol 0 mg, sodium 177 mg, sugar 1 G.
Broccoli rabe pairs beautifully with the warm, deep flavor of smoked paprika. Toasting the paprika in oil further enhances its flavor, but don't overdo it, or the spices will become bitter. If you have a lemon on hand, grate a little zest directly into the pan before giving it a final stir.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch of rapini (350-450 gr.)
- 350 g small new potatoes in skins, thoroughly washed (about 4 cm in size)
- 2 cloves of garlic
- 3 tbsp olive oil + more as needed
- 2 tsp smoked paprika
We recommend
Cooking the dish according to the recipe:
- Fill a 12-inch (30-cm) deep skillet with 2 inches (5 cm) of water, cover, and bring to a boil. Trim the ends of the rabe stems by 0.5 cm (as they may be dry) and discard.
- Add 1 tablespoon of salt and the chopped rabe to boiling water. Cook until the stems are tender when pierced with a knife, 4-5 minutes. Transfer to a colander with tongs to remove excess water. Once the rabe has cooled slightly, squeeze out as much water as possible and then cut into 2-5 cm pieces. Reserve 1/2 cup of the cooking water.
- Quarter the potatoes and thinly slice the garlic. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the potatoes, cut-side down, and cook until golden brown, about 4 minutes. Flip them over with tongs or a slotted spoon and cook until golden brown, another 3-4 minutes.
- Reduce heat to medium, add the garlic, and stir until slightly softened, about 1 minute. Add the paprika and stir until the potatoes are coated, about 30 seconds more. Season with 1/2 teaspoon salt and a few freshly ground black pepper. Add the reserved rapini water and bring to a simmer. Cover and cook the potatoes until tender when pierced with a knife, about 5 minutes more. If there's still a lot of water in the pan, remove the lid, increase the heat, and reduce until only 2-3 tablespoons of liquid remain, enough to cover the rapini. Add the sliced rapini to the pan and stir to coat. Drizzle generously with olive oil and serve.
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