Broccoli Rabe with Garlic and Olives | Fit Pregnancy

Broccoli Rabe with Garlic and Olives

Broccoli Rabe with Garlic and Olives
This Recipe:
Skill Level
Start to Finish
16 minutes
10 minutes
6 1/2 minutes

•   1 pound broccoli rabe
•   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


1.   Bring a large pot of salted water to a boil. Trim ½ inch off the stems of the broccoli rabe. Cook rabe for 3 minutes, strain, then run under cold water until cool to reduce bitterness. Coarsely chop into bite-size pieces.

2.   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 rabe 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.

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