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Kitchen Notebook

June 05, 2017

Roasted Young Potatoes with Wilted Greens and Crispy Sage

40 Mins

Serves 2
Ingredients:
  • 1 lb Young Potatoes
  • 1 bunch Broccoli Rabe Leaves, Kale or other Green
  • 2 Tbsp. Butter or Vegan Butter
  • Sage Leaves
  • 1 clove Garlic, sliced
  • Salt & Pepper
  • Olive Oil

 

Preheat oven to 400 degrees. Set a medium pot of water to boil.

In a large bowl, toss potatoes with olive oil, salt and pepper. Spread potatoes out on a baking sheet and roast for 35 to 40 minutes or until the potatoes are tender when pierced with a knife.

Once water is boiling, blanch broccoli rabe for 2 minutes, drain well and set aside.

Melt 1 Tbsp. butter in medium skillet over medium flame. Add sage leaves and cook 3 to 5 minutes, or until darkened, crisp and slightly curled. Remove from pan and set aside. Add garlic and 1 Tbsp. butter to the pan; sauté for one minute and add broccoli rabe leaves. Cook, stirring occasionally and lowering heat as necessary to prevent scorching, until rabe is tender, about 5 minutes. Transfer to a dish and serve with roasted potatoes and crispy sage.


40 Mins broccoli rabe greens roasted potatoes sage side dish Veg vegan vegetarian young potatoes

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40 Mins broccoli rabe greens roasted potatoes sage side dish Veg vegan vegetarian young potatoes


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