Broccoli And Olive Spread Recipes

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

BROCCOLI WITH OLIVES

Steps:

• Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
• Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

BROCCOLI AND OLIVE SPREAD

Steps:

• Bring the water to boil in a large pan.
• Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
• Cook the b with boiling water and the baking soda.
• After 10 minutes, check the thickest stems.
• If they aren't soft yet, let go for another 1 or 2 minute.
• Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
• Do this in the sink to avoid spilling and splatter.
• Let the b rest and get cold in the colander for 20 minutes.
• Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
• Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
• Add the salt and pepper, more if you like.
• Spoon the olives in, stir well,
• transfer to a jar if not already done, screw the lid on. Store in the fridge.
• When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!

ROASTED BROCCOLI STEAKS WITH OLIVE RELISH

Steps:

• Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.