Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Potato and Broccoli Rabe Skillet Pie

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

Get access to everything we publish when you sign up for Outside+ Join today!.

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

Servings
4

Ingredients

  • 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

Preparation

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.

Add remaining 2 tsp. oil to skillet. Arrange half the potato slices in bottom of skillet, overlapping if necessary. Sprinkle with 1/4 tsp. salt 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.

Nutrition Information

  • Calories 175
  • Carbohydrate Content 29 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 336 mg
  • Sugar Content 0 g