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Recipe

Broccoli with Black Olives, Garlic & Lemon

Scott Phillips

Servings: six.

 

Ingredients

  • 1-1/2 lb broccoli crowns
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pitted Kalamata olives
  • 1 small to medium clove garlic, finely chopped
  • 1/2 tsp. kosher salt
  • 1/2 tsp. crumbled dried oregano
  • 1 medium lemon
  • Freshly ground black pepper
  • 1-1/2 Tbs. chopped fresh oregano

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 0
  • Sodium (mg): 270
  • Carbohydrates (g): 8
  • Fiber (g): 4
  • Protein (g): 4

Preparation

  • In a large pot (one that accomodates your steamer), bring about 2 inches of water to a boil over high heat. Meanwhile, trim and cut the broccoli into 2- to 3-inch florets. When the water is boiling, steam the broccoli in a steamer basket until it’s just cooked, 7 to 9 minutes.
  • 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 tsp. juice from the lemon and add the juice to the oil. Season with pepper
  • 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.

Tip

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.

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