Broccoli With Lemon, Kalamata Olives and Capers |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. will work, too. Easy! Ingredients:
4 cups fresh broccoli florets |
1 teaspoon butter |
1 tablespoon extra-virgin olive oil |
1 clove garlic, minced |
1/4 cup sliced kalamata olive |
3 tablespoons fresh lemon juice (to taste) |
1 tablespoon capers, rinsed |
fresh cracked black pepper, to taste |
fresh parsley (for garnish) |
Directions:
1. In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes.
2. Transfer the broccoli to a serving bowl, cover and set aside.
3. While the vegetables are steaming, in a small saucepan over medium heat, melt the butter.
4. Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant.
5. Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute.
6. Pour the sauce over the steamed broccoli and season with black pepper.
7. Toss well to coat.
8. Garnish with a sprig or two of fresh parsley, if desired.
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