1 1/2 lb broccoli crowns
1/3 cup extra-virgin oil
1/3 cup pitted Kalamata olives
1 small to medium clove garlic
1/2 tsp crumbled dried oregano
1 medium lemon
Freshly ground black pepper
1 1/2 Tbs chopped fresh oregano
In a large pot (one that accommodates your steamer), being about 2 inches of water to boiling, steam the broccoli in a steamer. Basket until it’s just cooked, 7-9 minutes.
While the broccoli steams, heat the oil in a small saucepan over medium-low heat. Add the olives, garlic, dried oregano, and 1/2 tsp salt. Cook until the garlic is lightly colored, 3-5 minutes. Remove the pan from the heat. Finely grate the zest from the lemon; Set aside. Squeeze 4 tsp juice from the lemon and add the juice to the oil. Season with salt and pepper.
Spread the broccoli on a warmed serving platter. Reheat the dressing until it begins to bubble and then pour it over the broccoli. Sprinkle with lemon zest and fresh oregano. Serve immediately.
From. Cook Fresh, Fall 2012. Finecooking.com