Serving
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Broccoli with Olives
Italy / California

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
20 min  
Prep
A delicious way to cook broccoli. I call it "Italy / California" because though the ingredients and general recipe are all Italian, I've made "improvements" in keeping with California practice. It's important the lemon juice goes in off the heat or it will dull the green color.




2
10
2
3
4
2
#

cl
T

T
Broccoli
Olives (1)
Garlic
Olive Oil (2)
Anchovie filets
Lemon Juice
Prep
  1. Cut BROCCOLI into smallish florettes. If you wish to use tender parts of stems (from about where the branches start on up) they can be cut into lenthwise slivers.
  2. Pit OLIVES and chop small.
  3. Peel GARLIC and crush lightly.
  4. Squeeze LEMON JUICE.
Run   (10 min)
  1. Steam Broccoli Florettes until barely tender, about 5 minutes. Hold aside
  2. Heat Olive Oil and fry Garlic Cloves and Anchovy Fillets over moderate heat. When Garlic is lightly browned remove and discard. Mush the Anchovies around until they completely disintegrate.
  3. Stir in Olives, then Broccoli until coated with oil. Cover and simmer over low heat for just a couple minutes to warm.
  4. Take off heat, sprinkle Lemon Juice over and stir once. Serve hot as a vegetable side.
NOTES:
  1. Olives:   Use only Mediterranean style olives. Brine cured green olives are "official", but oil cured black olives can also be used for a different flavor.
  2. Olive Oil:   You can use your "extra virgin" oil if you're careful with the temperature.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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