Broccoli With Olives Food

BROCCOLI WITH OLIVES

Steps:

• Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
• Heat 1/4 cup oil in a wide saute 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 remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

BRAISED BROCCOLI WITH CHICKPEAS AND OLIVES

Steps:

• Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 1 1/2 cups of water and salt to taste in a large, wide saucepan. Bring to a simmer, cover and cook over medium-low heat until tender, 12 to 15 minutes. Top with the toasted panko.

BROCCOLI WITH GREEN OLIVES

Steps:

• Melt butter and garlic on low heat in small saucepan.
• Add lemon juice and olives and let simmer for 15 minutes.
• Meanwhile, steam broccoli for 7 minutes or until bright green.
• Pour mixture over broccoli and serve.

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
• Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
• Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

BROCCOLI WITH BLACK OLIVES

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 sec. or until tender.
• Add broccoli and olives; cook and stir 4 min. or until heated through. Remove from heat.
• Stir in grated topping.

BRAISED BROCCOLI WITH OLIVES

Steps:

• 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
• 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
• 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.

GARLIC BROCCOLI WITH OLIVES AND RED WINE

Steps:

• Saute onion and garlic in olive oil in a large skillet until soft. Add broccoli, olives, and red wine. Bring to a boil, then reduce heat, cover and simmer for about 5 minutes, stirring once. Season to taste with salt and black pepper (I like LOTS!) (If you like your broccoli a little more "done", cook for 10 minutes or so).

TOPPING OF BROCCOLI AND OLIVES

Steps:

• Thinly slice garlic.
• Trim stems from whole broccoli; cut florettes into bite-size pieces.
• Heat nonstick pan until very hot. Add oil; reduce heat to medium high.
• Stir in garlic and hot pepper flakes, and saute for 30 seconds.
• Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
• Stir in olive paste, and mash the broccoli with a fork into small pieces. (If using olives, pit and mix in.) Season with salt and pepper
• Heap on bruschetta halves.

GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss broccoli and garlic together in a large bowl. Drizzle olive oil over the broccoli; toss to coat. Spread broccoli and garlic onto a baking sheet; season with onion powder, salt, and black pepper.
• Roast in preheated oven for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.

BROCCOLI WITH ALMONDS AND OLIVES

Steps:

• Combine oil and olives, almonds, lemon zest plus juice, and red-pepper flakes. Add parsley and season with salt. Toss with broccoli and serve warm or at room temperature.

BROCCOLI WITH OLIVES

Steps:

• 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.
• 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.