Broccoli Rabe with Kalamata Olives

Enjoy this classic antipasto or side dish warm or at room temperature.


½ cup pitted Kalamata olives, drained, rinsed, and halved lengthwise
½ teaspoon crushed fennel seeds
3 tablespoons extra-virgin olive oil
1 ½ pound broccoli rabe
4 cloves garlic, peeled
¾ teaspoon fine sea salt
¼ teaspoon red pepper flakes

  1. Marinate the olives with the fennel and 1 tablespoon of the oil. Set aside.
  2. Trim the base of the broccoli rabe from the stems and outer leaves. Using a paring knife, scrape the tough, stringy layer from the bottom inch or two of the stems.
  3. Lightly crush the garlic and heat with the remaining olive oil in a large casserole or sauté pan with a lid over medium heat until the garlic is browned.
  4. Add the broccoli and salt, and turn to coat. Add 1/3 cup water, cover, and cook until the stalks are tender, 5 to 6 minutes, turning from time to time.
  5. Transfer to a serving platter and scatter the olives across the broccoli. Sprinkle the red pepper flakes on top.
Nutritional Analysis: 
Calories: 150, Fat: 10g, Sodium: 440mg, Carbohydrate: 25g, Protein: 0g
4 Servings

Courtesy of Food Match


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