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Broccoli with Kalamata Olives, Garlic and Lemon

Broccoli with Kalamata Olives, Garlic and LemonHere’s another great recipe from Fine Cooking. I usually just steam broccoli and season with salt and pepper but I decided to try this recipe and I am so glad I did. The kalamata olives and lemon along with the garlic made this dish so flavorful and delicious. I adapted it a bit by adding much less oil to make it healthier. My son loved it and so did my husband and me. My daughter thought it was a bit too tangy but she ate it anyway. It’s nice to find a new way to make an old favorite.

Broccoli with Kalamata Olives, Garlic, and Lemon:


  • 1 lb of broccoli florets, cleaned and trimmed
  • 1-2 tbsp olive oil
  • 10-12 kalamata olives (or more if you want)
  • 1 clove of garlic, minced
  • 1/2 tsp dried oregano
  • Juice and zest of 1 lemon
  • Sea salt and fresh cracked pepper to taste

Broccoli with Kalamata Olives, Garlic and Lemon

In a large pot (one that accommodates your steamer), bring about 2 inches of water to a boil. Place cleaned and trimmed broccoli florets into the steamer basket and cover with a lid. Cook until the broccoli is JUST cooked, about 3-5 minutes. I like my broccoli a bit crisp so cook longer if you want it more tender. Once the broccoli has cooked, set it aside.

Heat the oil in a 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, and sea salt and pepper to taste. Gently mix the broccoli until well coated. Serve and enjoy.

Broccoli with Kalamata Olives, Garlic and Lemon


Click here for a printable version of this recipe


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