Braised Broccoli With Olives
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Separate the stalks from the broccoli crowns
2
Thickly peel and trim the stalks and chop them into 1/2-inch pieces
3
Peel the base of the broccoli crowns, then separate them into florets
4
Bring 2 quarts water to a boil; add salt, then the broccoli
5
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
6
Chop into small pieces just smaller than bite-sized
7
Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic
8
Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes
9
Stir in the olive paste; add the broccoli and stir to coat well
10
Taste for salt, season with pepper, and add the lemon zest
11
Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes
12
Separate the stalks from the broccoli crowns
13
Thickly peel and trim the stalks and chop them into 1/2-inch pieces
14
Peel the base of the broccoli crowns, then separate them into florets
15
Bring 2 quarts water to a boil; add salt, then the broccoli
16
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
17
Chop into small pieces just smaller than bite-sized
18
Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic
19
Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes
20
Stir in the olive paste; add the broccoli and stir to coat well
21
Taste for salt, season with pepper, and add the lemon zest
22
Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes