Broccoli With Lemon Kalamata Olives And Capers

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From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. Will work, too. Easy!!

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Steps

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In a medium saucepan fitted with a steamer basket , bring a 1 inch of water to a bowl.

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Steam the broccoli until tender-crisp , 4 to 5 minutes.

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Transfer the broccoli to a serving bowl , cover and set aside.

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While the vegetables are steaming , in a small saucepan over medium heat , melt the butter.

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Add the oil and garlic and cook , stirring , for 1 minute just until the garlic begins to become fragrant.

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Stir in the olives , lemon juice and capers and cook until heated through , approximately 1 minute.

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Pour the sauce over the steamed broccoli and season with black pepper.

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Toss well to coat.

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Garnish with a sprig or two of fresh parsley , if desired.

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Ingredients

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fresh broccoli florets, butter, olive oil, garlic, kalamata olive, fresh lemon juice, capers, cracked black pepper, fresh parsley