TOPPING OF BROCCOLI AND OLIVES

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Topping of Broccoli And Olives image

Provided by Marian Burros

Categories     easy, dips and spreads, appetizer

Time 20m

Yield Enough for three slices of bruschetta

Number Of Ingredients 8

1 large clove garlic
2 pounds whole broccoli or 1 pound ready-cut broccoli florettes (7 cups)
1 teaspoon olive oil
1/8 teaspoon hot-pepper flakes
1 cup water
4 teaspoons green olive paste or 10 medium black or green Italian, Greek or French olives
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Thinly slice garlic.
  • Trim stems from whole broccoli; cut florettes into bite-size pieces.
  • Heat nonstick pan until very hot. Add oil; reduce heat to medium high.
  • Stir in garlic and hot pepper flakes, and saute for 30 seconds.
  • Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
  • Stir in olive paste, and mash the broccoli with a fork into small pieces. (If using olives, pit and mix in.) Season with salt and pepper
  • Heap on bruschetta halves.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 252 milligrams, Sugar 5 grams

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