Potato And Broccoli Rabe Skillet Pie Recipe - Cooking Index
Potato And Broccoli Rabe Skillet Pie Recipe - Cooking Index
As the pie cooks, shake pan occasionally so the potatoes don't stick.
Courses: Vegetarian| 1 tablespoon | 15ml | Olive oil - plus |
| 1 teaspoon | 5ml | Olive oil |
| 1 | Onion - sliced | |
| 1 | Broccoli rabe - chopped | |
| 2 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Fennel seeds |
| 4 teaspoons | 20ml | All-purpose potatoes - peeled, and (small) |
| Thinly sliced |
In large nonstick skillet, heat 2 teaspoons oil over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add broccoli rabe, garlic and fennel seeds. Cook, stirring frequently, until broccoli rabe is wilted, about 5 minutes. Transfer to plate. Wipe out skillet with paper towels.
Add remaining 2 teaspoons oil to skillet. Arrange half the potato slices in bottom of skillet, overlapping if necessary. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper. Spoon broccoli rabe over potatoes. Cover with remaining potatoes; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper.
Cover potatoes with heatproof plate to weight them down. Reduce heat. Cook, covered, until potatoes are cooked through and bottoms are browned, 40 to 45 minutes. Invert onto serving platter.
This recipe yields 4 servings.
Per Serving: 175 Cal; 7g Prot; 5g Total Fat (1 Sat. Fat); 29g Carb.; 0mg Chol; 336mg Sod.; 6g Fiber.
Source:
Vegetarian Times, January 2002
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