Wednesday, June 15, 2011

Feast on This: Broccoli and Cauliflower with Olives

Hello, world!  For today's Feast on This, I'm making broccoli and cauliflower with olives.  This recipe is super simple, and a great use for broccoli or cauliflower that's started to go limp.

For the ingredients, you'll need:
One head each broccoli and cauliflower
6-8 Olives (I prefer kalamata, but black olives would work fine, too)
Olive oil
2 tbs. Butter
Salt and Pepper
Garlic powder (If you have a fresh head of garlic, feel free to use one crushed clove, instead)

First, start heating a large skillet on medium heat.  Add the butter and a splash or two of olive oil.

While the pan is heating, chop the broccoli and cauliflower into small clusters.  If you like the stems, feel free to use those, too.

Once the butter has melted in your pan, add the broccoli and cauliflower.  Add a dash of salt (not too much, as the olives are salty), pepper, paprika and garlic powder.  I rarely measure my spices as I cook, but if you'd  like to be precise, use about 1/4 tsp of each spice.

While the broccoli and cauliflower are cooking, slice your olive into fourths.

Continue cooking until the broccoli and cauliflower start to brown slightly, about 5 to 10 minutes.

Add the olives.

Cook for two more minutes, until the olives are heated through.  Time to serve!

This is such a simple dish, but it's so yummy!  Since broccoli goes so well with beef, I'd serve it with a roast,  or even steaks.  If you're veggie like me, try it with a long grain rice.  Add a piece of crusty bread, and you're all set!  Let me know how you like it, or what you'd serve it with!

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