Broccoli Rabe with Kalamata Olives

Instructions

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.