Broccoli Rabe and Potato Gratin

Serves four

1 bunch broccoli rabe
5 each medium yukon gold potatoes, about 1 pound
3 T olive oil
3 cloves garlic, sliced
1 pinch chili flake
4 T slivered almonds
salt
1 cup water

Slice the potatoes in half and then again into ¼ inch thick half rounds. Heat a large oven-proof pan with the olive oil and garlic. When the garlic begins to brown add the potatoes and toss to coat with the oil.

Cook for about five minutes or until the potatoes begin to brown. Do not stir the pan so that the potatoes have a chance to cook. Season with salt and add the broccoli in a single layer over the potatoes. Season the broccoli with salt and add the water. Cover the pan as best you can to trap some of the steam.

After about 2 minutes remove the cover and place the whole pan under the broiler on high. Cook until the broccoli begins to brown and the leaves char, about 10 minutes. Add the almonds and toss to mix all of the vegetables. Place the pan back under the broiler to cook for another 5 minutes or until the almonds are just beginning to burn.

Do not be afraid of a little color on the food here, that is where the flavor comes from. But don’t burn them to death either. Remove from the oven and season with the chili flake and serve in the cooking pan.