Best Braised Broccoli With Olives Recipes

Braised Broccoli with Chickpeas and Olives image

Provided by Food Network Kitchen

Time 25m

Yield 4-6

Number Of Ingredients 8

1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled and cut into large florets
1/2 cup drained canned chickpeas
3 tablespoons chopped pitted Kalamata olives, plus 2 tablespoons olive brine
3 tablespoons extra-virgin olive oil
2 tablespoons chopped pickled sweet cherry peppers
1 clove garlic, smashed
Kosher salt
2 tablespoons toasted panko

Steps:

Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 1 1/2 cups of water and salt to taste in a large, wide saucepan. Bring to a simmer, cover and cook over medium-low heat until tender, 12 to 15 minutes. Top with the toasted panko.

Braised Broccoli with Garlic, Anchovies & Wine image

Provided by Bergy

Categories Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil (I use lite)
3 anchovies, minced
2 teaspoons garlic, minced (or less)
1 1/2 lbs broccoli, stems separated and cut into 1 inch pieces
1 cup dry white wine
salt & pepper

Steps:

Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
Serve hot or at room temperature.

Braised Broccoli with Olives image

Provided by Deborah Madison

Yield Makes 4 servings

Number Of Ingredients 8

4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts
sea salt and freshly ground pepper
1/4 cup olive oil
1 onion
1 tablespoon chopped marjoram or oregano
3 garlic cloves, coarsely chopped
2 tablespoons olive paste or finely chopped Gaeta olives
grated zest of 1/2 lemon

Steps:

1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.