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Prep time
15 minutes
4 Servings

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 ⅓ 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.

Recipe and photo courtesy of FOODMatch

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