Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
Directions
1. 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.
2. 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.