Broccoli Rabe with Olives

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Servings: 4


  • 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


    • 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