Ingredients:
- 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
Directions:
- Marinate olives with fennel and 1 tablespoon of the oil, set aside
- 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
- 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
- Add broccoli and salt, turn to coat
- Add 1/3 cup water, cover and cook until the stalks are tender, 5 to 6 minutes, turning from time to time
- Transfer to a serving platter and scatter the olives across the broccoli
- Sprinkle the red pepper flakes on top
