Best Topping Of Broccoli And Olives Recipes

BROCCOLI WITH OLIVES

Broccoli with Olives image

Yield serves 10

Number Of Ingredients 5

Ingredients

4 bunches broccoli (about 3 pounds), cut into medium florets
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 cup pitted and slivered kalamata olives

Steps:

Prepare an ice-water bath; set aside. Put the broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into the ice-water bath. Drain; pat dry.
Heat 1/4 cup oil in a wide sauté pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with the remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

Broccoli With Fried Shallots and Olives image

The fried shallots on top of this dish make it seem a little like a baked green-bean casserole, but with broccoli as the starring vegetable. Olives and thinly sliced garlic give it verve, contrasting nicely with the sweetness of the shallots. You can cook the broccoli and fry the shallots a day ahead. Store the broccoli in the refrigerator, bringing to room temperature before serving; keep the fried shallots in a paper towel-lined container or a jar with an airtight lid. If they wilt, you can crisp them back up by popping them briefly in the oven. Be sure to save the shallot-flavored oil to use for sautéeing the garlic and olives right before serving.

Provided by Melissa Clark

Categories dinner, vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds broccoli (about 2 bunches), stems peeled and cut into 1/2-inch pieces, florets cut into bite-size pieces
1/2 cup extra-virgin olive oil, plus more for drizzling
4 shallots, sliced into rings
5 fat garlic cloves, thinly sliced
1/4 cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons sherry vinegar, or to taste (optional)

Steps:

Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 4 grams