Broccoli with Olives
- 4 bunches broccoli (about 3 pounds), cut into medium florets
- 1/2 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 cup pitted and slivered kalamata olives
- 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 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 the remaining oil, broccoli, salt, pepper, and olives.
- Combine batches.
- Serve immediately.
broccoli, extravirgin olive oil, coarse salt, freshly ground pepper, olives
Taken from www.epicurious.com/recipes/food/views/broccoli-with-olives-392746 (may not work)