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1 pound broccoli raab
1 ½ tablespoons olive oil
3 cloves garlic, thinly sliced lengthwise
6 pitted, oil-cured black olives
2 tablespoons sun-dried tomatoes packed in oil, thinly sliced (about 2 pieces)
Salt and pepper
Bring a large pot of salted water to a boil. Trim ½ inch off the stems of the broccoli raab. Cook raab for 3 minutes, strain, then run under cold water until cool to reduce bitterness. Coarsely chop into bite-size pieces.
Heat olive oil in a large sauté pan over medium heat until hot but not smoking. Add garlic; stirring constantly, cook for 30 seconds, or just until it becomes fragrant but before it browns. Stir in raab and cook until heated through, about 3 minutes. Remove from heat; add olives and sun-dried tomatoes, then season with salt and pepper to taste.