Broccoli Rabe with Kalamata Olives

  • 1/2 cup DIVINA Pitted Kalamata Olives, drained, rinsed, halved lengthwise
  • 1/2 tsp Fennel seeds, crushed
  • 3 tbsp Extra virgin olive oil
  • 1 1/2 lb Broccoli rabe
  • 4 cloves Fresh garlic
  • 3/4 tsp Fine sea salt
  • 1/4 tsp Red pepper flake
  1. Marinate olives with fennel and 1 tablespoon of the oil, set aside
  2. Trim base of stems and outer leaves of broccoli, then using a paring knife, scrape the tough, stringy layer from the bottom inch or two of the stems
  3. Lightly crush the garlic and heat with the remaining olive oil in a large casserole or sauté pan with a lid over medium heat until the garlic is browned
  4. Add broccoli and salt, turn to coat
  5. Add 1/3 cup water, cover and cook until the stalks are tender, 5 to 6 minutes, turning from time to time
  6. Transfer to a serving platter and scatter the olives across the broccoli
  7. Sprinkle the red pepper flakes on top

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