BROCCOLI RABE AND OLIVES WITH LEMON
Salting the cooking water helps bring out the natural flavor of vegetables. Add just enough so the
water tastes briny, like the sea.
Hands-on time: 10 minutes
Total time: 25 minutes
Makes 4 servings
| (CLICK TO BUY)
1 pound broccoli rabe, trimmed
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 lemon, halved and seeded
1/3 cup green olives, pitted and roughly chopped, if desired
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
|Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until almost tender but still crisp,
about 3 minutes. Drain. Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the garlic and
cook until golden, about 1 minute. Carefully squeeze half the lemon over the butter mixture. Cut the squeezed lemon
half into wedges and toss them into the skillet. Add the broccoli rabe, olives, salt, and pepper and heat for 2
minutes. Cut the remaining lemon half into wedges and serve on the side.
NUTRITION PER SERVING
CALORIES 106 (68% from fat); FAT 8g (sat 2g); PROTEIN 4g; CHOLESTEROL 8mg; SODIUM 325mg; FIBER 0g; CARBOHYDRATE 7g
Copyright 2009 Time Inc. Real Simple is a trademark of Time Inc. Used under license. Wine content © Union Square Wines & Spirits. Wine and liquor sold by Union Square Wines & Spirits. Food and beer sold by FreshDirect.