Broccoli With Lemon, Kalamata Olives and Capers

Total Time
7 mins
8 mins

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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  1. In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes.
  2. Transfer the broccoli to a serving bowl, cover and set aside.
  3. While the vegetables are steaming, in a small saucepan over medium heat, melt the butter.
  4. Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant.
  5. Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute.
  6. Pour the sauce over the steamed broccoli and season with black pepper.
  7. Toss well to coat.
  8. Garnish with a sprig or two of fresh parsley, if desired.
Most Helpful

5 5

Made for the Gourmet Goddesses on the 1st dy of ZWT-9, this recipe is delicious & has many of our favorite ingredients. Other than perhaps adding a tad more butter than suggested, I made it as written & loved that it felt like broccoli dressed w/Hollandaise --- BUT without all the excess fat content & calories of Hollandaise. Thx for sharing this recipe w/us. :-)

4 5

*Made for Australia/NZ Swap #50* Broccoli is our favorite veggie, and this was such a nice addition ! I even got to use my last Meyer lemon ! There was just enough ZING to truly bring out the flavors -- and steaming does keep the broccoli fresh and very green. This is a keeper -- thanks Cookgirl.