Best Broccoli With Black Olives And Parmesan Recipes

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PARMESAN-ROASTED BROCCOLI



Parmesan-Roasted Broccoli image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

CRISPY PARMESAN BROCCOLI



Crispy Parmesan Broccoli image

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head broccoli, cut into florets with the long stems attached
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
1 cup ranch dressing
1 tablespoon sriracha
Zest and juice of 1 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
  • Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES



Baked Romanesco Broccoli With Mozzarella and Olives image

Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.

Provided by David Tanis

Categories     vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Salt and pepper
2 or 3 medium heads romanesco broccoli (about 3 pounds)
3 tablespoons extra-virgin olive oil, plus more for baking dish
1 pound fresh mozzarella, sliced
1 cup grated pecorino or Parmesan (about 2 ounces)
1 dozen soft black oil-cured olives, or another type of black olive, pitted
1 teaspoon roughly chopped capers
4 roughly chopped anchovy fillets
4 garlic cloves, minced
1/2 teaspoon crushed red pepper, or to taste
Pinch of dried oregano

Steps:

  • Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
  • Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
  • Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
  • Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
  • Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams

BRAISED BROCCOLI WITH OLIVES



Braised Broccoli with Olives image

Provided by Deborah Madison

Categories     Olive     Vegetable     Side     Braise     Vegetarian     High Fiber     Summer     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN



Steamed Broccoli with Olive Oil and Parmesan image

Categories     Vegetable     Side     Steam     Vegetarian     Quick & Easy     Parmesan     Broccoli     Healthy     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

1 1/2 pound broccoli (1 large bunch), tough stems discarded
3 tablespoons extra-virgin olive oil
1 1/2 ounce finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

  • Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
  • Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.

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