Broccoli With Fried Shallots and Olives
Updated June 6, 2024
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds broccoli (about 2 bunches), stems peeled and cut into ½-inch pieces, florets cut into bite-size pieces
- ½cup extra-virgin olive oil, plus more for drizzling
- 4shallots, sliced into rings
- 5fat garlic cloves, thinly sliced
- ¼cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)
- 1½teaspoons kosher salt, or to taste
- 2teaspoons sherry vinegar, or to taste (optional)
Nutritional analysis per serving (10 servings)
160 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
- Step 2
Heat oil in a small pot over medium heat. In batches, so they don’t crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
- Step 3
Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.
Private Notes
Comments
It doesn't seem that the broccoli would be cooked after just 1 to 3 minutes - is there something missing from the recipe? Also - if the broccoli is cooked a day ahead - wouldn't you want to drop it into an ice water bath to set the color?
Add some farfale, extra olives and more oil, it makes a good veggie pasta!
This was excellent. The sherry vinegar adds a lot - don’t skip it. The shallots are luscious. But - and I realize I am wading into dangerous territory here - it’s not right for Thanksgiving. The flavors are complex and subtle, and gravy or cranberry sauce oozing into it would not be delicious. My husband said it best - if you are pro-salad on the Thanksgiving plate (I am decidedly not), it might work for you.
i just don't know what went wrong - the flavors didn't come together and it was arguably one of the most disappointing recipes on the NYT site for me - and I've been through hundreds. others seemed to have more success,but, alas, not I.
Simple, easy, delicious. I steamed the broccoli, starting after the first batch of shallots, that was almost perfect timing, the hot oil does warm up the broccoli if it sits too long. Sherry vinegar really boosts the wow factor. I love all the comments for making it a meal- I’ll try those ideas, but could actually just eat this broccoli for dinner!
Add some mushrooms and chickpeas to the oil along with olives and you have a full meal! This was absolutely delicious!
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