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Epicurious

Broccoli with Olives

Recipe information

  • Yield

    serves 10

Ingredients

4 bunches broccoli (about 3 pounds), cut into medium florets
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 cup pitted and slivered kalamata olives

Preparation

  1. Step 1

    Prepare an ice-water bath; set aside. Put the broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into the ice-water bath. Drain; pat dry.

    Step 2

    Heat 1/4 cup oil in a wide sauté pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with the remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsBroccoli/BroccoliniVegetableOliveSideLunchDinnerVeganVegetarianGluten FreeDairy FreeNut FreeKetoQuickEasy5 Ingredients or FewerCookbooks
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