Buy Now → Sauteed Broccoli Rabe with Garlic and Olives
This quick and easy sautéed broccoli rabe is ready in 10 minutes. The earthy, slightly bitter flavor of the broccoli rabe is beautifully balanced by golden sautéed garlic and briny olives.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings 1x
- Category: Side Dish
- Method: Blanch, Saute
- Cuisine: Gluten Free, Dairy Free, Vegan, Paleo, Whole 30, AIP
Ingredients
Scale
- 1 large bunch broccoli rabe (about 12 ounces)
- 3 cloves garlic, thinly sliced
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 teaspoon sea salt
Instructions
- Prepare broccoli rabe.Bring a large pot of salted water to a boil over high heat. Meanwhile, trim the ends from 1 large bunch broccoli rabe, rinse thoroughly, then cut crosswise into a few sections.
- Blanch the broccoli rabe.Add the broccoli rabe to the boiling water and blanch until bright green and crisp-tender, 1 minute. For a less bitter taste blanch for 2 minutes.
- Dry the broccoli rabe. Pour the broccoli rabe into a colander. Transfer to a kitchen towel. Pat to dry.
- Sauté the garlic. Heat 2 tablespoons olive oil in a large saute pan over medium-low heat until shimmering. Add the garlic. Sauté 1 minute until it begins to soften.
- Add the olives and red pepper flakes if using. Cook, stirring frequently, until the garlic is very fragrant and light golden brown, about 1 minute.
- Sauté the broccoli rabe.Add the broccoli rabe, season with sea salt, and sauté until heated through, 2 to 3 minutes.
- Serve with the lemon wedges for squeezing.
