serves: 6 servings
I am delighted to see broccoli di rape in the supermarket almost year round and of excellent quality: fresh, bright green stems and leaves, with tight heads of pale green florets (don't buy any with yellowed open flowers). I hope you are familiar with this versatile vegetable - related to both turnips and broccoli - and love its unique, bitter almond taste like I do. This warm salad is a particularly easy way to prepare broccoli di rape and its mild flavor and comforting texture will please even those family members who are wary of new vegetables!
2 pounds broccoli di rape
1 pound Yukon Gold potatoes, any size
¼ teaspoon salt, or more
4 tablespoons extra-virgin olive oil
1 pinch peperoncino, or more to taste
Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches and heat to a boil. Cook uncovered for about 5 minutes then lay the greens on top of the potatoes, cover the pot and cook for 5 minutes more.
Lift out the greens and potatoes with a spider or other strainer, lay them in a colander. 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. Drizzle the olive oil all over the pieces and toss gently. Sprinkle with more salt and peperoncino to taste (I use a 1/4 teaspoon pepper flakes or even more, when I'm making this at home.) Toss, taste and adjust the seasoning. Serve on a big warm platter or put portions on warm salad plates.