Chopped Broccoli with Olives

Chopped Broccoli with Olives

Simple and easy but so totally the way to cook broccoli! I had so many of the black olives that I decided not to get any of the Kalamata so the dish could have been better but believe me it was just fine for me. I also didn’t cook as much as this recipe calls for. I’ll definitely try this again!

Chopped Broccoli with Olives
Author: 
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Broccoli and olives are a beautiful combination. The garlic and lemon zest enhance the flavor.
Ingredients
  • 1 medium head broccoli (about 1¼ pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • pinch of red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ cup pitted chopped Kalamata olives
  • 1 tablespoon minced parsley
  • ¼ teaspoon lemon zest
Instructions
  1. Chop the broccoli into small florets. Peel the stems and cut into ½ inch pieces.
  2. Bring a large pot of salted water to a boil. Drop in the broccoli florets and cook for 1 to 2 minutes, until crisp-tender. Transfer to a bowl of ice water to stop the cooking. Drain and set aside.
  3. Heat the extra-virgin olive oil in a medium skillet over medium heat. Add the minced garlic and cook for about 1 minute, until the garlic is just beginning to color.
  4. Add the broccoli, red pepper flakes and salt and cook, stirring for 2 to 3 minutes.
  5. Add the olives, parsley, and lemon zest. Cook, stirring until heated throughout.

 

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