Broccoli with Kalamata Olives, Garlic and Lemon

This broccoli with kalamata olives, garlic, and lemon recipe is a great dish from Fine Cooking. The kalamata olives and lemon, along with the garlic, made this dish so flavorful and delicious. My son loved it, and so did my husband and I. My daughter thought it was a bit too tangy, but she ate it anyway. This easy broccoli recipe paired nicely with some Greek chicken thighs, Greek lemon potatoes, and a Greek wedge.

Broccoli with Kalamata Olives, Garlic, and Lemon

Ingredients:

• 1 lb. of broccoli florets, cleaned and trimmed
• 2 tbsp olive oil
• A handful of kalamata olives (or more if you want)
• 1 clove of garlic, minced
• ½ tsp dried oregano
• Juice and zest of 1 large lemon
• Sea salt and fresh cracked pepper, to taste

How to Make Broccoli with Kalamata Olives, Garlic, and Lemon:

In a large pot with a steamer inside, bring about 2 inches of water to a boil.

Place cleaned and trimmed broccoli florets in the steamer basket and cover with a lid. Cook until the broccoli is JUST cooked, about 3-5 minutes. I like my broccoli a bit crisp, so cook it longer if you want it more tender. Once the broccoli has cooked, set it aside.

Heat the oil in a large skillet over medium heat. Add the olives, garlic, and oregano. Cook, stirring frequently for about 1 minute.

Add the lemon juice, lemon zest, steamed broccoli florets, sea salt, and freshly cracked black pepper to taste.

Gently mix the broccoli until well coated. Serve and enjoy.