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|1||pound broccoli raab|
|1 1/2||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 1 1/2 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.