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Broccoli Rabe and Olives With Lemon

Broccoli Rabe and Olives With Lemon
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Serves 4| Hands-On Time: | Total Time:



  1. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 3 minutes. Drain.
  2. Meanwhile, broil both lemon halves until lightly charred, about 5 minutes. Remove and cool.
  3. 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.
  4. Serve, using the other lemon half, cut into wedges, for garnish.
By May, 2003

Nutritional Information

  • Per Serving
  • Calories 106
  • Calcium 63mg
  • Carbohydrate 7g
  • Cholesterol 8mg
  • Fat 8g
  • Fiber 0g
  • Iron 1mg
  • Protein 4mg
  • Sat Fat 2g
  • Sodium 325mg
What does this mean? See Nutrition 101 .

Quick Tip

Broccoli rabe is a leafy distant cousin of broccoli and has a tasty bitter flavor. For a milder alternative, substitute broccoli or Swiss chard. For a more peppery bite, try arugula or radicchio.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.