I adore broccoli rabe, and this may be my favorite way to eat it. The flavors layer perfectly together. This recipe works well for any meal or snack. It is simple to make and is truly divine.
2 - 3 russet potatoes
1 bunch broccoli rabe
3 Tbsp olive oil
3 cloves garlic, minced
Pinch of salt
Pinch of pepper
Pinch of dried chili flakes
¼ cup of finely grated parmesan cheese
Preheat the oven to 375℉
Slice the russet potatoes lengthwise into ¼-inch thick slices and place them on a baking sheet. Bake until they are cooked through on the inside and lightly browned on the outside.
While the potatoes are baking, toss the broccoli rabe into a pot of salted boiling water. Simmer for about 10 minutes or until soft and tender. Strain the broccoli and chop it up into small pieces.
Heat the olive oil in a skillet to medium heat and add the garlic. Stir for 30 seconds, add the broccoli, salt, pepper, dried chili flakes, and stir to combine. Remove the broccoli bruschetta from the heat.
Scoop the bruschetta onto the baked potato slices and top them with parmesan cheese.
Just Salt It, and enjoy!