Broccoli Raab With Garlic and Olives
at-a-glance
Serves 4
Prep Time: 10 minutes
Cook Time: 6 1/2 minutes
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.
October/November 2009
