Topping Of Broccoli And Olives Food

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.

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 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.

BROCCOLI AND OLIVE SALAD

Steps:

• Cut broccoli into bite-size pieces. Steam until crisp tender but still bright green color. This should take about seven minutes, depending on the freshness of the broccoli.
• While broccoli is steaming, pit the olives. When pitted, cut the olives into slivers.
• Remove broccoli from steamer and put into serving bowl. Mix in the grated lemon and the olives. Sprinkle on the sesame seeds, the oil, and lemon juice. Season with salt to taste. Toss well.

BROCCOLI OLIVE OIL

Steps:

• In a large sauce pan add olive oil and fresh garlic. Simmer over medium heat until garlic turns light brown. Do not burn as garlic will turn bitter. Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat.
• Remove stalks from broccoli reserving the crowns. Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook.
• Can be served with a variety of your favorite foods
• Enjoy.

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

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.

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 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.