Broccoli with Kalamata Olives, Garlic, and Lemon
Servings 4
Equipment
- Large Pot with Steamer
- Large skillet
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
Instructions
- 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. Side Note: 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.