Monday, May 19, 2008

Quick Recipe: Broccoli with Olives

Here's an antipasti we made yesterday to go with mashed potatoes and the leftover chickpea patties mentioned here.1

We should have taken a picture, but it was a bit dark at the time. Still, this was very good and we wanted to record the recipe for later.

Broccoli with Olives

A big bunch of broccoli, cut into florets, stems peeled of the tough skin, and sliced into little cubes.
2 teaspoons olive oil
a dash of red pepper flake
one clove of garlic, minced
8 to 12 rough chopped olives with a strong flavor profile, we used kalamata, I believe, but I bet any olive would do.
Salt to taste.

Put the broccoli in a steamer and steam until *just* beginning to turn a darker green, five minutes or so. This will be pretty crisp, but still edible in my opinion. It will finish cooking in the pan.

Heat the olive oil until shimmering, then add the red pepper flake and garlic and stir to keep the garlic from browning. After about a minute, add the steamed broccoli and olives and keep this moving in the pan until the broccoli finishes cooking to your desired firmness. Total time shouldn't be more than two or three minutes, at most. Taste this, and then add a bit of salt. A finish with fresh lemon juice would probably be off the charts as well!

1Yeah, that was a while ago! We froze the leftover chickpea patties and put them into the toaster oven for a "Medium" toasting on either side. DING! Good as new, and just as greasy! They held up pretty well.

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