Broccoli Rabe & Daiya Cheese with Roasted Fingerling Potatoes

Broccoli Rabe is probably my favorite vegetable. When I was living in Manhattan, I saw an article in the NY Times with a recipe for it, but I never cooked it. I did, however, clip the recipe and save it. The description of the slightly bitter greens and the strange small floret reminiscent of broccoli me intrigued.

A while later when I was staying in Hoboken, NJ, the section where I lived was an Italian section of town and every store store I shopped in carried beautiful broccoli rabe, fresh Italian bread from a coal oven, and home made mozzarella. One day, when I had time to cook, I picked up a bunch of broccoli rabe and made a recipe similar to the one below. I also had gorgeous fingerling potatoes, so they went into the oven as well, and my favorite dinner was created...

The NY Times recipe wasn't vegan, and Daiya cheese hadn't even been a gleam in the inventor's eye back then. I don't even have the recipe any longer but I salute whichever chef published it for me to see.

I don't need the recipe anyway, because every time I eat broccoli rabe, I eat it exactly the same way - sauteed with garlic chips and fingerling potatoes in herbes de provence. The only change I've made in 10 years is that I switched from 'real' parmesan cheese when I went vegan. I doubt I have any other recipe that I haven't 'improved' in ten years of usage. To my mind, this dish is absolutely perfect.

No one sells broccoli rabe where I live now. So, this year I grew my own, and this dish pictured is my first harvest!

Broccoli Rabe & Daiya Cheese with Roasted Fingerling Potatoes
(serves 4 or more as side dishes)

2 pounds small fingerling potatoes, washed and dried
2 Tbs olive oil, divided
2 tsp herbes de provence
2 tsp kosher salt, divided

1 bunch broccoli rabe
8-10 cloves of fresh garlic, sliced thin
2 Tbs olive oil
1/2 tsp red chile flakes
1/2 c Daiya Italian shreds (or vegan parmesan substitute)


Preheat oven to 350F (175C)

Toss fingerling potatoes with 1 Tbs olive oil, 2 tsp herbes de provence and 1 tsp kosher salt. Put on a baking tray in a single layer and bake. These will bake approximately 30 minutes while you do the next few steps.

Blanch and shock the broccoli rabe in boiling salted water. Set aside. Blanch - Submerge the rinsed broccoli rabe in boiling water for 2 minutes then move immediately to an ice water bath

Heat a 10-12 (25-30cm) inch skillet on medium low heat with 1 Tbs olive oil and fry the garlic slices until they are slightly browned Watch them closely, as they go from brown to burnt very quickly

Remove garlic slices to a small plate covered with a paper towel.

Chop the cooled broccoli rabe into 1 inch pieces.

Add the broccoli rabe to the skillet with the garlic oil in it and saute for 2 minutes with 1 tsp kosher salt and 1/2 tsp of red chile flakes (or to your taste).

Add 1/2c water and steam the broccoli rabe until it is cooked to your preference - about 10 minutes. You can add a little extra water as needed. Make sure all the water is boiled off or drained before combining with the garlic and cheese.

When the broccoli rabe is done, remove to a small baking dish. Top with 1/2 c Daiya cheese, then the garlic chips.

When the potatoes feel nearly ready, add the broccoli rabe to the oven for the last 10-15 minutes of baking time.

Serve and enjoy!

Broccoli Rabe ready for the oven: