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
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.
This recipe is featured on show 2004 – A Winter Meal.
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