Broccoli with Black Olives, Garlic & Lemon

From Winter 2006 "Fine Cooking" magazine.

Serves six.

In a large pot (one that accomodates your steamer), bring about 2 inches of water to a boil over high heat.

Meanwhile, trim and cut the broccoli into 2-inch florets. When the water is boiling, steam the broccoli in a steamer basket until it's just cooked, 7 to 9 minutes.

While the broccoli steams, heat the oil in a small saucepan over medium-low heat. Add the olives, garlic, salt and dried oregano. Cook until the garlic is lightly colored, 3 to 5 minutes. Remove the pan from the heat. Finely grate the zest from the lemon; set aside. Squeeze 4 tsp. juice from the lemon and add the juice to the oil. Season with pepper. (I left out the zest. --mrm.)

Spread the broccoli on a warmed serving platter. Reheat the dressing until it begins to bubble and then pour it over the broccoli. Sprinkle with the lemon zest and fresh oregano. Serve immediately.

Marianne Mueller
Last modified: November 16, 2005