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Broccoli Rabe and Olives with Lemon

Photo: David Prince
Yield Makes 4 servings

Ingredients

  • 1 pound broccoli rabe, trimmed
  • 1 lemon, halved
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, thinly sliced
  • 1/3 cup green olives, pitted and roughly chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 63 mg
  • calories 106
  • caloriesfromfat 1 %
  • carbohydrate 7 g
  • cholesterol 8 mg
  • fat 8 g
  • fiber 0 g
  • iron 1 mg
  • protein 4 mg
  • satfat 2 g
  • sodium 325 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 3 minutes. Drain. Meanwhile, broil both lemon halves until lightly charred, about 5 minutes. Remove and cool. Heat the oil and butter in a large skillet over medium heat. Add the garlic and cook about 2 minutes. Squeeze 1 lemon half into the skillet. Add the broccoli rabe, olives, salt, and pepper and heat through, about 2 minutes. Serve, using the other lemon half, cut into wedges, for garnish.