Broccoli with Black Olives, Garlic, and Lemon               

 tags (edit): Fine Cooking Magazine @Vogel @Tried @4 Star Vegetables Side Dish  

 

Use good quality pitted olives or pit your own by crushing them with the flat side of a chef's knife and removing the pit.

Ingredients

1 1/2 pound Broccoli Crowns
1/3 cup Extra Virgin Olive Oil
1/3 cup Kalamata Olives Pitted
1 medium clove Garlic Finely Chopped
1/2 teaspoon Kosher Salt
1/2 teaspoon Dried Oregano Crumbled
1 ea Lemon
to taste Freshly-Ground Black Pepper
1 1/2 tablespoon Fresh Oregano Chopped
 

Instructions
 1. In a large pot (one that accomodates your steamer), bring about 2 inches of water to boil over high heat.

2. Meanwhile, trim and cut the broccoli into 2- to 3-inch florets. When the water is boiling, steam the broccoli until it's just cooked, 7 to 9 minutes.

3. While the broccoli steams, heat the oil in a small saucepan over medium-low heat. Add the olives, garlic, salt, and dried oregano. Cook until the garlic is lightly colored, 3 to 5 minutes. Remove the pan from the heat. Finely grate the zest from the lemon; set aside. Squeeze 4 teaspoons juice from the lemon and add the juice to the oil. Season with pepper.

4. Spread the broccoli on a warmed serving platter. Reheat the dressing until it begins to bubble and then pour it over the broccoli. Sprinkle with the lemon zest and fresh oregano. Serve immediately.




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Yields: 6 Servings
     From FINE COOKING magazine, Winter 2006, page 90c.

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