Topping of Broccoli And Olives
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large clove garlic
- 2pounds whole broccoli or 1 pound ready-cut broccoli florettes (7 cups)
- 1teaspoon olive oil
- ⅛teaspoon hot-pepper flakes
- 1cup water
- 4teaspoons green olive paste or 10 medium black or green Italian, Greek or French olives
- ⅛teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (3 servings)
126 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 9 grams protein; 253 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Thinly slice garlic.
- Step 2
Trim stems from whole broccoli; cut florettes into bite-size pieces.
- Step 3
Heat nonstick pan until very hot. Add oil; reduce heat to medium high.
- Step 4
Stir in garlic and hot pepper flakes, and saute for 30 seconds.
- Step 5
Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
- Step 6
Stir in olive paste, and mash the broccoli with a fork into small pieces. (If using olives, pit and mix in.) Season with salt and pepper
- Step 7
Heap on bruschetta halves.
Private Notes
Comments
Sorry but this is a horrible recipe. 1 tsp olive oil is a ridiculously small amount for this amount of broccoli. The broccoli did not get nearly soft enough to mash, and started to burn; was also tasteless. Much better to parboil broccoli for 5 or so minutes, and then saute in olive oil with garlic and red pepper flakes. Threw out the whole thing.
Substituted for broccoli one half bunch of fresh (uncooked) spinach. Put in food processor with one garlic clove, black olive paste, and extended it with a few more canned black olives. NO ADDED SALT. The olives are salty enough. The garlic was almost too sharp, should have used half clove. No pepper flakes or pepper. Great as dip, and fabulous mixed into a mashed hard-boiled egg eaten on toasted olive French bread.
Sorry but this is a horrible recipe. 1 tsp olive oil is a ridiculously small amount for this amount of broccoli. The broccoli did not get nearly soft enough to mash, and started to burn; was also tasteless. Much better to parboil broccoli for 5 or so minutes, and then saute in olive oil with garlic and red pepper flakes. Threw out the whole thing.
Enough for THREE slices of bruschetta ? Quantities here and in the pepper/onion topping are odd.
Advertisement