Broccoli Rabe with Olives
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Servings: 4
RECIPE INGREDIENTS
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 bunch broccoli rabe, stems removed, leaves coarsely chopped
- 1 tbsp red pepper flakes
- 2 cloves garlic, minced
- 2/3 cup dry white wine
- 8 oil-cured Gaeta or black olives, pitted and chopped
- Fine sea salt
- Coarsely ground pepper
RECIPE DIRECTIONS
- Heat olive oil in sauté pan set over medium heat; sauté broccoli rabe for 2 minutes. Stir in red pepper flakes and garlic; cover and cook for 5 minutes or until leaves are bright green and tender.
- Stir in wine; increase heat to high and bring to boil, boiling until most of the liquid has evaporated. Add olives. Season with salt and pepper to taste.
Tip: Never buy broccoli or broccoli rabe with yellow florets; they signal that the produce is old.
Recipe provided by Chef Mary Ann Esposito