Broccoli And Olive Spread Recipes

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

Steps:

• In a large sauce pan add olive oil and fresh garlic. Simmer over medium heat until garlic turns light brown. Do not burn as garlic will turn bitter. Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat.
• Remove stalks from broccoli reserving the crowns. Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook.
• Can be served with a variety of your favorite foods
• Enjoy.

Steps:

• Bring the water to boil in a large pan.
• Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
• Cook the b with boiling water and the baking soda.
• After 10 minutes, check the thickest stems.
• If they aren't soft yet, let go for another 1 or 2 minute.
• Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
• Do this in the sink to avoid spilling and splatter.
• Let the b rest and get cold in the colander for 20 minutes.
• Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
• Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
• Add the salt and pepper, more if you like.
• Spoon the olives in, stir well,
• transfer to a jar if not already done, screw the lid on. Store in the fridge.
• When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss broccoli and garlic together in a large bowl. Drizzle olive oil over the broccoli; toss to coat. Spread broccoli and garlic onto a baking sheet; season with onion powder, salt, and black pepper.
• Roast in preheated oven for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.

Steps:

• Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
• Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.