Broccoli Raab

Broccoli Raab with Garlic and Olives

PREP TIME: 15 minutes


1 pound broccoli raab
1 1/2 tablespoons olive oil
3 cloves garlic, thinly sliced lengthwise
6 pitted, oil-cured black olives
2 tablespoons sun-dried tomatoes packed in oil, thinly sliced (about 2 pieces)
Salt and pepper


Bring a large pot of salted water to a boil. Trim 1/2 inch off the stems of the broccoli raab. Cook raab for 3 minutes, strain, then run under cold water until cool to reduce bitterness. Coarsely chop into bite-size pieces.

Heat olive oil in a large sauté pan over medium heat until hot but not smoking. Add garlic; stirring constantly, cook for 30 seconds, or just until it becomes fragrant but before it browns. Stir in raab and cook until heated through, about 3 minutes. Remove from heat; add olives and sun-dried tomatoes, then season with salt and pepper to tast.

Nutritional Information
Calories 101
Fat 60%
Carbohydrate 28% (7g)
Protien 12% (3g)
Fibre 4g
Iron 2mg
Calcium 122mg
Folate 213mcg
Broccoli Raab