Broccoli Rabe with Olives

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
A popular cruciferous vegetable, broccoli rabe has a pleasantly bitter flavor that goes well with citrus and naturally salty olives. Add a pinch of red pepper flakes, if you like a kick. Serve with lamb chops, grilled chicken, or steak.

Ingredients

  • 1 tablespoon oil, olive, extra-virgin
    plus 1 teaspoon
  • 2 clove(s) garlic
    sliced
  • 2 pounds broccoli rabe
    ends trimmed and roughly chopped (8 to 10 cups)
  • 1/4 cup(s) olives, Kalamata, pitted
    chopped
  • 2 medium lemon
    grated (use 2 teaspoons of zest) and juiced (use 2 tablespoons)
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste

Instructions

  • 1

    Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add broccoli rabe, 3/4 cup hot water, and lemon zest; cover and cook until broccoli rabe is wilted and stems are tender, about 4 minutes. Remove from heat, stir in olives and lemon juice, season to taste with salt and pepper, and serve.

  • Each serving is 1 1/4 cups.
Nutritional Information Amount Per Serving
  • Calories120
  • Total Fat6g
  • Saturated Fat1g
  • Sodium190mg
  • Carbohydrates11g
  • Dietary Fiber0g
  • Protein7g
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