Warm Broccoli di Rape and Yukon Gold Potato Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
91%
Warm Broccoli di Rape and Yukon Gold Potato Salad
45 min.
6
185kcal

Suggestions


Discover the vibrant flavors of our Warm Broccoli di Rape and Yukon Gold Potato Salad, a delightful side dish that is as nutritious as it is delicious. This recipe is perfect for those seeking a healthy, vegetarian, vegan, gluten-free, and dairy-free option that doesn't compromise on taste. With a remarkable health score of 91, this salad is a guilt-free indulgence that will leave you feeling satisfied and energized.

In just 45 minutes, you can whip up a dish that serves six, making it an ideal choice for family gatherings or casual dinners with friends. The combination of tender Yukon Gold potatoes and the slightly bitter, earthy notes of broccoli di rape creates a harmonious balance that is both comforting and refreshing. Enhanced with a drizzle of extra-virgin olive oil and a kick of dried peperoncino, this salad is sure to tantalize your taste buds.

Not only is this dish packed with flavor, but it also boasts a caloric breakdown that is friendly to your waistline, with only 185 calories per serving. Whether you serve it warm on a big platter or in individual portions on salad plates, this Warm Broccoli di Rape and Yukon Gold Potato Salad is a must-try for anyone looking to elevate their meal with a healthy and satisfying side. Dive into this culinary adventure and enjoy the wholesome goodness that this recipe has to offer!

Ingredients

  • 1.5 pounds broccoli 
  • tablespoons olive oil extra virgin extra-virgin
  • servings pepper dried red hot ( pepper flakes)
  • 0.3 teaspoon salt 
  • pound yukon gold potatoes 

Equipment

  • mixing bowl
  • pot
  • sieve
  • colander

Directions

  1. Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes, and cut into 1-inch cubes.
  2. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.
  3. Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander.
  4. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl.
  5. Drizzle the olive oil all over the pieces, and toss gently.
  6. Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). Toss, taste, and adjust the seasoning.
  7. Serve on a big warm platter, or put portions on warm salad plates.
  8. Lidia's Family Table
  9. Knopf

Nutrition Facts

Calories185kcal
Protein10.1%
Fat45.97%
Carbs43.93%

Properties

Glycemic Index
19.29
Glycemic Load
11.13
Inflammation Score
-9
Nutrition Score
19.453043523042%

Flavonoids

Apigenin
0.01mg
Luteolin
0.92mg
Kaempferol
9.5mg
Myricetin
0.07mg
Quercetin
4.23mg

Nutrients percent of daily need

Calories:184.91kcal
9.25%
Fat:10.11g
15.55%
Saturated Fat:1.49g
9.29%
Carbohydrates:21.73g
7.24%
Net Carbohydrates:16.42g
5.97%
Sugar:2.66g
2.96%
Cholesterol:0mg
0%
Sodium:171.84mg
7.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.99g
9.99%
Vitamin C:116.06mg
140.68%
Vitamin K:124.84µg
118.89%
Vitamin A:1300.98IU
26.02%
Vitamin B6:0.46mg
23.17%
Fiber:5.31g
21.23%
Folate:84.1µg
21.02%
Potassium:715.72mg
20.45%
Vitamin E:3mg
19.99%
Manganese:0.39mg
19.4%
Phosphorus:123.93mg
12.39%
Magnesium:44.18mg
11.05%
Vitamin B2:0.18mg
10.33%
Iron:1.82mg
10.09%
Vitamin B1:0.15mg
9.73%
Vitamin B5:0.89mg
8.91%
Vitamin B3:1.75mg
8.77%
Copper:0.16mg
7.86%
Calcium:69.12mg
6.91%
Zinc:0.77mg
5.14%
Selenium:3.47µg
4.96%
Source:Epicurious
15 min.
22
216kcal
45 min.
8
428kcal
30 min.
4
195kcal
240 min.
4
77kcal
300 min.
6
216kcal
20 min.
10
113kcal