Spicy Potato Stew and Broccoli Rabe and Olives
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
5 cups waxy potatoes. cut into 1/2″ pieces
1/2 yellow onion. sliced thin
1 medium sized serrano pepper. sliced thin
3-4 garlic cloves. minced
2 cups cooked white beans (yes, you can use canned if you want)
32os can of good quality crushed tomatoes
1 bunch broccoli rabe. washed and chopped into large pieces
1/3 cup kalamata olives. chopped
1 1/2 tsp. sherry vinegar
olive oil
salt + pepper to taste
Instructions:
Add potatoes to a large pot of salted cold water. Bring to a boil and cook until potatoes are just cooked. Drain, set aside. While potatoes cook add onion, garlic, pepper, and a small amount of olive oil to a large, high walled skillet. Cook over medium heat until just soft. Add tomatoes, cook 10 minutes. While tomato mixture cooks, heat a large skillet and a small amount of olive oil over high heat. Add broccoli rabe and saute until wilted and slightly soft. Add beans, potatoes and broccoli rabe to tomato mixture. Add vinegar, and season with salt and pepper to taste. Serve.
From birdandcleaver.com