Broccoli with Kalamata Vinaigrette Recipe
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This method of cooking broccoli lends itself to many kinds of dressings and sauces, but the salty tang of Kalamata olives makes this especially good.
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1 bunch broccoli, about 1 1/2 lbs
3 tablespoons olive oil
1 tablespoon lemon juice or vinegar
1 clove garlic
12 large Kalamata or other flavorful olives
salt and pepper
Peel the broccoli stalks and slice into thin coins. Divide the florets into pieces. If the olives have pits, remove them and chop olives coarsely. Press the garlic or mince very finely.
Put olive oil, garlic, lemon juice and olives into the bowl to be used for serving. Add a pinch of salt and several grindings of pepper and whisk together
Bring 2 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt and the sliced stalks. Cook for 2 minutes then add the florets. Cook 3 to 4 minutes more, until bright green and just tender - don't overcook. Drain well and add to serving bowl ; toss gently to coat broccoli with vinaigrette.
Garlic Roasted Broccoli
Garlic Buttered Broccoli
Tortellini Broccoli Salad
- 1/2 tsp. salt - as preferred
red wine vinaigrette
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