Pototo Rabe Pie

[Guest guest]

Originally posted to CVC by Denise

 

Potato and Broccoli Rabe Skillet Pie

4 servings

 

As the pie cooks, shake pan occasionally so the potatoes don't stick.

 

1 Tbs. plus 1 tsp. olive oil

1 onion, sliced

1 bunch broccoli rabe, chopped

2 cloves garlic, minced

1/2 tsp. fennel seeds

4 small all-purpose potatoes, peeled and thinly sliced

 

1. In large nonstick skillet, heat 2 tsp. 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.

 

2. Add remaining 2 tsp. oil to skillet. Arrange half the potato

slices to bottom of skillet, overlapping if necessary. Sprinkle with

1/4 tsp. slat and 1/8 tsp. freshly ground pepper. Spoon broccoli rabe

over potatoes. Cover with remaining potatoes; sprinkle with 1/4 tsp.

salt and 1/8 tsp. 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.

 

Per serving: 175 cal; 7g prot; 5g total fat (1g sat fat); 29g carb; 0

chol; 336mg sod; 6g fiber; points per serving: 3

 

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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