Instructions

• Fill a large pot with about 2 inches of water and bring it to a boil over high heat.
• Meanwhile, trim the broccoli crowns and cut into 2- to 3-inch florets.
• When the water is boiling, set a steamer basket in the pot, add the broccoli, cover, and steam until just cooked and tender-crisp, 7 to 9 minutes.
• While the broccoli steams, heat the olive oil in a small saucepan over medium-low heat. Add the pitted Kalamata olives, the finely chopped garlic, the kosher salt, and the dried oregano. Cook, stirring occasionally, until the garlic is lightly colored, 3 to 5 minutes. Remove the pan from the heat.
• Finely grate the lemon zest and set the zest aside. Juice the lemon and add the lemon juice to the oil-and-olive mixture. Season the dressing with freshly ground black pepper.
• Spread the steamed broccoli on a warmed serving platter. Reheat the dressing over medium-low just until it begins to bubble, then pour it evenly over the broccoli.
• Sprinkle the broccoli with the reserved lemon zest, add additional freshly ground black pepper if desired, and serve immediately.