Potatoes with paprika and rapini

Ingredients:

• 1 bunch of rapini (350-450 gr.)
• 350 g small new potatoes in skins, thoroughly washed (about 4 cm in size)
• 2 cloves of garlic
• 3 tbsp olive oil + more as needed
• 2 tsp smoked paprika

Preparation:

1. Fill a 12-inch (30-cm) deep skillet with 2 inches (5 cm) of water, cover, and bring to a boil. Trim the ends of the rabe stems by 0.5 cm (as they may be dry) and discard.
2. Add 1 tablespoon of salt and the chopped rabe to boiling water. Cook until the stems are tender when pierced with a knife, 4-5 minutes. Transfer to a colander with tongs to remove excess water. Once the rabe has cooled slightly, squeeze out as much water as possible and then cut into 2-5 cm pieces. Reserve 1/2 cup of the cooking water.
3. Quarter the potatoes and thinly slice the garlic. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the potatoes, cut-side down, and cook until golden brown, about 4 minutes. Flip them over with tongs or a slotted spoon and cook until golden brown, another 3-4 minutes.
4. Reduce heat to medium, add the garlic, and stir until slightly softened, about 1 minute. Add the paprika and stir until the potatoes are coated, about 30 seconds more. Season with 1/2 teaspoon salt and a few freshly ground black pepper. Add the reserved rapini water and bring to a simmer. Cover and cook the potatoes until tender when pierced with a knife, about 5 minutes more. If there's still a lot of water in the pan, remove the lid, increase the heat, and reduce until only 2-3 tablespoons of liquid remain, enough to cover the rapini. Add the sliced ​​rapini to the pan and stir to coat. Drizzle generously with olive oil and serve.