Sauteed Broccoli Rabe

Kalamata olives and toasted pine nuts make this broccoli dish special.

Here’s a quick way to dress up broccoli rabe. Broccoli rabe is a non-heading type of broccoli with long thin leafy stalks, topped with small florets. It’s packed with vitamins A, C and K in addition to potassium, iron and calcium. It also contains phytochemicals that fight cancer and improve your overall health.

Sauteed Broccoli Rabe
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 4

  • 3 Tablespoons pine nuts, toasted
  • 2 bunches broccoli rabe, stems trimmed
  • 1 Tablespoon olive oil
  • 3 garlic cloves, minced
  • ¼ cup kalamata olives, halved
  • Dash of freshly ground sea salt
  • Juice from 1 small lemon
INSTRUCTIONS

  1. Place a steamer basket over a 3 quart pot, filled with water up to the bottom of the basket. Bring the water to a boil, add the broccoli, cover and steam for 3 minutes. Immediately drop the broccoli into a bowl of ice water. After a few minutes drain the broccoli and set aside.
  2. In a large skillet warm the olive oil over medium heat. Add the garlic and saute until golden. Add the broccoli, olives and salt. Saute for another 5 minutes until tender. Remove from heat, place in serving dish, sprinkle with pine nuts and toss with lemon juice.
NUTRITION

Calories: 99     Fat: 8 g     Carbohydrates: 5 g     Sodium: 158 mg     Fiber: 2 g     Protein: 3 g    

 

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