Broccoli With Green Olives Recipes

MOM'S BROCCOLI & GREEN OLIVE SALAD

Steps:

• Mix broccoli, bacon and green olives together.
• Mix in enough mayo to hold the above ingredients together.
• Gently mix in the eggs, adding more mayo to hold all ingredients together.
• We serve this on lettuce leaves.

BROCCOLI WITH GREEN OLIVES

Steps:

• Melt butter and garlic on low heat in small saucepan.
• Add lemon juice and olives and let simmer for 15 minutes.
• Meanwhile, steam broccoli for 7 minutes or until bright green.
• Pour mixture over broccoli and serve.

BAKED RIGATONI WITH BROCCOLI, GREEN OLIVES AND PANCETTA

Steps:

• Preheat the oven to 425 degrees.
• Butter a 9x13 baking dish.
• One a rimmed baking sheet, toss tomatoes, garlic thyme and basil sprigs with 1 tbsp olive oil and season with salt and pepper.
• Roast for 20 minutes until softened and browned in spots, and then let cool. Discard thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
• On another rimmed baking sheet, toss the broccoli florets with 1 tbsp olive oil and season with salt and pepper. Roast for 15 minutes until crisp-tender.
• In a large, deep skillet, heat 1 tbsp olive oil over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and nearly crisp, about 5 minutes.
• Add Onion and cook, stirring occasionally, until softened, about 5 minutes.
• Stir in olives, tomatoes, and garlic and the 2 tbsp of butter. Keep warm.
• In a pot of salted, boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, broccoli, ricotta, torn basil, and 1/2 cup. of the Parmigiano. Season with salt and pepper.
• Transfer the pasta to the prepared baking dish. Sprinkle remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.

BRAISED BROCCOLI WITH OLIVES

Steps:

• 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
• 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
• 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.