Broccoli Rabe and Olives with Lemon
Bright, bold, and bursting with Mediterranean flavors, this Broccoli Rabe and Olives with Lemon recipe is a vibrant side dish that’s as easy to make as it is delicious. Tender, slightly bitter broccoli rabe is blanched to perfection and then sautéed with fragrant garlic, spicy red pepper flakes, and rich Kalamata olives. A final splash of fresh lemon juice and zest brings a zippy freshness that ties everything together. Perfect for weeknights or special occasions, this dish is a healthy, gluten-free option that pairs beautifully with roasted meats, pasta, or even crusty bread. Ready in just 25 minutes, it’s a must-try in your vegetable repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bunch Broccoli rabe
- 3 tablespoons Extra-virgin olive oil
- 4 units Garlic cloves
- 0.5 teaspoons Red pepper flakes
- 0.5 cups Kalamata olives
- 1 unit Lemon
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 cups Water
Instructions
Trim the thick stems of the broccoli rabe and cut into large bite-sized pieces. Rinse under cold water and set aside.
Bring 4 cups of water to a boil in a large pot. Add a pinch of salt and blanch the broccoli rabe for 2-3 minutes until just tender. Drain the broccoli rabe and transfer it to an ice water bath to stop the cooking process. Drain again and pat dry with a clean kitchen towel.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Thinly slice the garlic cloves and add them to the skillet, cooking until fragrant and just lightly golden, about 1-2 minutes.
Add the red pepper flakes to the skillet and stir for 30 seconds, followed by the blanched broccoli rabe. Sauté for 3-4 minutes, stirring occasionally.
Roughly chop the Kalamata olives and add them to the skillet. Stir to combine and heat through, about 2 minutes.
Zest the lemon and set the zest aside. Cut the lemon in half and squeeze the juice over the broccoli rabe mixture. Stir to incorporate.
Season with salt and ground black pepper to taste. Sprinkle the reserved lemon zest over the top before serving.
Serve warm as a side dish or over crusty bread for a hearty appetizer.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 3.4 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
