Potato and Broccoli Rabe Skillet Pie

Heat 1 tablespoon olive oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the sliced onion and cook for 4-5 minutes, stirring occasionally, until softened and beginning to brown.

Stir in the minced garlic and fennel seeds, cooking for about 1 minute until fragrant.

Add the chopped broccoli rabe to the skillet and cook for 3-4 minutes, stirring occasionally, until the greens begin to wilt and any liquid evaporates.

Transfer the onion and broccoli rabe mixture to a bowl. Toss the thinly sliced potatoes with the remaining 1 teaspoon olive oil and season lightly with salt and pepper.

Arrange half of the sliced potatoes in an overlapping pattern across the bottom of the skillet. Spread the broccoli rabe and onion mixture evenly over the potatoes.

Layer the remaining potato slices on top in an overlapping pattern, pressing down gently to compact the pie. Season the top layer with salt and pepper.

Cover the skillet with foil and cook over medium heat for 15 minutes, until the potatoes begin to soften and the bottom starts to brown.

Remove the foil and continue cooking for 8-10 minutes until the bottom is golden brown and crispy and the potatoes are tender throughout.

If available, transfer to a preheated 400°F oven for 3-5 minutes to set the top, or slide a large plate over the skillet and carefully invert to create a golden crust on both sides.

Let the skillet pie rest for 2-3 minutes before slicing into wedges and serving directly from the skillet.