If you have Thanksgiving guests who turn their noses up at the sometimes sulfurous smell of broccoli, but you don't want to slather it with a fatty cheese sauce, try dressing it up with this savory, salty sauce made from olives, capers and lemon juice.
Preparation is simple — rinse the broccoli thoroughly and separate the stalks from the florets. To achieve the most evenly cooked broccoli, always cut the florets into consistently sized pieces. Since the tougher stalks take longer to cook, it is best to cut them into even smaller pieces.
To steam, put broccoli in a steamer basket set over a large saucepan filled with about an inch of water. Cover and steam until tender, about 3 to 6 minutes.
Roasting concentrates the flavors. Toss the broccoli in a tablespoon of extra-virgin olive oil and roast at 450 degrees until tender and the bottoms are well browned, about 10 to 12 minutes.
How to make it
Start to finish: 15 minutes
Servings: 4 to 6
4 cups fresh broccoli florets
1 teaspoon butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup sliced Kalamata olives
3 tablespoons lemon juice, or to taste
1 tablespoon capers, rinsed
Ground black pepper, to taste
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. Transfer the broccoli to a serving bowl, cover and set aside.
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the oil and garlic and cook, stirring, for 1 minute. Stir in the olives, lemon juice and capers and cook until heated through, 1 to 2 minutes.
Pour the sauce over the reserved broccoli and season with black pepper. Toss well to coat.
Nutrition information per serving (values are rounded to the nearest whole number): 43 calories; 28 calories from fat (65 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 3 g carbohydrate; 2 g protein; 1 g fiber; 67 mg sodium.