Broccoli

Broccoli with Olives

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

Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain and pat dry.

Heat the oil in a sauté pan over medium heat. Add the broccoli, salt and pepper. Cook, stirring, until golden brown, about 5 minutes. Stir in the olives. Cook until heated through. Serve.

Serves 4 to 5.

From “Martha Stewart Living” magazine (date unknown).

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