Broccoli Rabe with Olives & Garlic (Broccoli di Rape Stufati)

Ingredients

• Broccoli Rabe

  Broccoli Raab Rapini - Freshdirect

  32 oz or 907g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  1 clove or 3g

• Peppers

  Hot chile, sun-dried

  ½ pepper or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

Directions

1. Discard any coarse, yellowing or wilted broccoli rabe leaves. Cut away tough stems, leaving the flowers and stalks and the tender young side leaves. Thoroughly wash, leaving some water still clinging to the leaves.
2. Heat oil over medium heat in a deep pot, large enough to hold all the broccoli rabe. Add garlic and chile pepper; cook, stirring, just until the garlic starts to soften, 1 to 2 minutes. Add the broccoli rabe by the handful, letting it wilt a bit before adding more. Cover and cook, stirring occasionally, until it is tender and just a few spoonfuls of liquid remain in the pan, 15 to 20 minutes. (The water on the leaves should be plenty for cooking, but check the pan from time to time and add water if necessary.)
3. Stir well to coat. Season with salt and stir in olives. Serve immediately.
4. (source: http://www.eatingwell.com/recipe/252825/broccoli-rabe-with-olives-garlic-broccoli-di-rape-stufati/)

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