Sauteed Broccoli Rabe with Potatoes

In a saucepan, combine the potatoes with enough cold water to cover and bring to a boil. Cook over medium heat until the potatoes are tender, about 20 minutes. When cool enough to handle, peel the skin from the potatoes, cut them lengthwise into quarters, and then cut crosswise into medium-thin slices. Set aside and let them cool.

Detach the stems from the tops of the vegetable. Using a small, sharp knife, peel the skin from the thicker lower stalks of the broccoli rabe and cut them into approximately 2-inch lengths.

Fill a large pot with plenty of water to cover the broccoli rabe and bring to a rolling boil. Add the peeled stems along with the salt, cover partially, and cook over medium-high heat for 1 minute. Now add the florets and cook them together with the stems until the vegetable is tender but not mushy, 3 to 4 minutes more. Drain the greens, reserving a little of the cooking liquid, and set it aside separately.

In a nonstick skillet, warm the olive oil over low heat and add the garlic. Sauté over medium heat until the garlic is nicely softened but not colored, about 4 minutes. Transfer to a side dish.

Raise the heat to medium-high and add the cooked potatoes. Sauté until they are golden and crispy all over, about 12 minutes, then transfer to another side dish.

Warm the remaining 2 tablespoons of olive oil over medium-low heat, return the broccoli rabe and the garlic cloves to the pan. Sauté until the greens are nicely coated with the olive oil and the garlic and heated through, about 3 minutes; if they appear a little dry, add a little of the reserved cooking water as needed.

Return the potatoes to the skillet and toss them all together. Adjust for seasoning and serve immediately.