Recipe courtesy of Bobby Deen
Episode: Getting Saucy!
30 min
30 min
4 servings


  • 1/4 cup toasted and chopped hazelnuts
  • 1/4 cup chopped Kalamata olives 
  • 1/4 cup grated Parmesan 
  • 3 tablespoons olive oil 
  • 2 lemons, juice and zest of
  • 1 bunch broccoli rabe (about 4 cups), blanched and chopped 
  • 1 clove garlic, minced 
  • Pinch red pepper flakes


Combine the hazelnuts, olives, Parmesan, olive oil, lemon juice and zest in a large bowl and mix together. Add the broccoli rabe and toss to coat. On a cutting board, carefully mash the minced garlic to a smooth paste using the side of a chef's knife. Add the garlic paste and red pepper flakes to the broccoli rabe and toss to evenly distribute.


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