Ingredients
- 2 bunches (about 2 pounds) Broccoli Rabe
- 1/4 cup Extra-Virgin Olive Oil
- 1, crushed and coarsely chopped Garlic Clove
- 1/2 small dried Hot Red Chile Pepper
- 1/2 teaspoon Salt
- 1/4 cup very small, pitted Black Olives
Directions
Broccoli Rabe with Olives & Garlic is called Broccoli di Rape Stufati in Italian. In this healthy Italian vegetable side recipe, garlic, olives and olive oil tone down broccoli rabe’s bitterness a bit.
Recipe Credit: eatingwell.com
Steps
1 Done | Discard any coarse, yellowing or wilted broccoli rabe leaves. Cut away tough stems, leaving the flowers and stalks and the tender young side leaves. Thoroughly wash, leaving some water still clinging to the leaves. |
2 Done | Heat oil over medium heat in a deep pot, large enough to hold all the broccoli rabe. Add garlic and chile pepper; cook, stirring, just until the garlic starts to soften for 1 to 2 minutes. Add the broccoli rabe by the handful, letting it wilt a bit before adding more. Cover and cook, stirring occasionally, until it is tender and just a few spoonfuls of liquid remain in the pan for 15 to 20 minutes. (The water on the leaves should be plenty for cooking, but check the pan from time to time and add water if necessary.) |
3 Done | Stir well to coat. Season with salt and stir in olives. Serve immediately. |
