Broccoli Rape with Olives

By jtoro_318

Ingredients

• 1 bunch broccoli rape
• 2 tablespoons Filippo Berio Extra Virgin Olive Oil
• 1 tablespoon dried red pepper flakes
• 2 cloves garlic, minced
• 2/3 cup dry white wine
• 8 oil cured Gaeta or black olives, pitted and coarsely chopped
• Fine sea salt to taste
• Grinding black pepper

Preparation

Step 1

Trim the stems of the broccoli rape, wash and drain the rape, then coarsely chop and set aside.

Heat the olive oil in a sauté pan over medium heat, stir in the broccoli rape and cook for a couple of minutes. Stir in the pepper flakes and garlic, cover the pan and cook for about 5 minutes over medium heat or until a small knife is easily inserted into a stem. Uncover the pan and stir in the olives. Turn up heat briefly, add white wine. Season to taste with salt and pepper. Serve hot.

Cook’s Secret: Never buy broccoli or broccoli rape showing any yellow florets; that is a sign of old produce.