Broccoli With Green Olives Recipes

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.

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.

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.

Steps:

• Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.

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.

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.

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.

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.

Steps:

• Mix broccoli, bacon and green olives together.
• Mix in enough mayo to hold the above ingredients together.
• Gently mix in the eggs, adding more mayo to hold all ingredients together.
• We serve this on lettuce leaves.

Steps:

• Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
• Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
• Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
• Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
• Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.