Broccoli Raab

Broccoli Raab with Garlic and Olives

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

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