Broccoli with Black Olives, Garlic and Lemon
This Broccoli with Black Olives, Garlic and Lemon is a vibrant, easy side dish bursting with fresh, zesty flavors and simple ingredients.
Equipment
- Large Pot
- Steamer basket
- Medium Skillet
- Cutting Board
- Knife
- Measuring cups and spoons
- Serving Dish
Ingredients
- 1 pound broccoli crowns fresh, vibrant green, cut into bite-sized florets
- 1/4 cup extra-virgin olive oil high-quality
- 1 cup pitted Kalamata olives
- 1 medium garlic clove finely chopped
- 1 teaspoon kosher salt adjust according to taste
- 1 teaspoon dried oregano
- 1 medium lemon zest and juice
- freshly ground black pepper to taste
Instructions
- Wash the broccoli crowns thoroughly under cold water. Cut into bite-sized florets, ensuring even size for uniform cooking.
- Fill a large pot with water and bring to a boil. Place a steamer basket inside the pot, add broccoli florets, cover, and steam for 4-5 minutes until tender yet bright green. Remove from heat and set aside.
- Heat extra-virgin olive oil in a medium skillet over medium heat. Add finely chopped garlic and cook for about 30 seconds until fragrant without burning.
- Add Kalamata olives to the skillet and sauté 2-3 minutes, warming them and infusing the oil.
- Add steamed broccoli to the skillet and gently toss to coat evenly with the garlic and olive mixture.
- Sprinkle kosher salt, dried oregano, lemon zest and juice over the broccoli mixture. Toss again to combine.
- Finish with freshly ground black pepper to taste. Transfer to a serving dish and serve warm or at room temperature.
Notes
- Do not overcook broccoli to maintain a tender-crisp texture and vibrant color.
- Watch garlic carefully when sautéing to avoid burning and bitterness.
- Adjust salt, pepper, and lemon juice to your personal taste for best flavor.