Broccolette with Olives and Capers


This is a lovely vegetable side dish that's delicious hot or at room temperature.

Inspired by the flavors of the Mediterranean, it combines tender broccolette spears with piquant capers and olives. A garlicky lemon and garlic dressing adds brightness and balances the brininess of the capers and olives.


  Kosher salt
2 bunches Earthbound Farm Organic Broccolette (1 pound, ends trimmed)
2 large garlic cloves (peeled)
3 tablespoons extra-virgin olive oil
  pinch red pepper flakes
1/2 cup pitted olives (roughly chopped)
2 tablespoons capers
3 tablespoons fresh minced parsley
  grated zest of 1 lemon
2 teaspoons fresh lemon juice


Bring at least 2 quarts of water to a boil in a large pan and add 2 teaspoons of salt. Add the broccolette and garlic cloves, and cook over high heat for 4 minutes. Drain and immediately plunge the broccolette into a bowl of ice water to stop the cooking process and set its bright color. When the broccolette is cool, drain it thoroughly and pat dry.

Finely mince the blanched garlic cloves (or pass them through a garlic press).

Place a large skillet over medium heat and add the oil and pepper flakes. When the oil is hot, remove the pan from the heat and stir in the olives, capers, parsley, the lemon zest and juice, and the minced garlic. Return the skillet to medium heat and add the broccolette. Cook, stirring frequently, until the broccolette is hot and crisp-tender, 3 to 5 minutes.

Serve hot or at room temperature.

Subscribe to Comments for "Broccolette with Olives and Capers"