Broccoli With Black Olives
|Broccoli||1 1⁄2 Pound|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Pitted black olives||2 Ounce, halved|
|Finely grated parmesan cheese||4 Tablespoon|
Wash the broccoli, remove the leaves and break the flowerets into fairly large bunches.
In a large saucepan, bring the water to the boil.
Add 1 teaspoon of salt and the broccoli.
Cover the pan and cook the broccoli for 10 minutes over moderately high heat.
Drain the broccoli.
Reserve the water in which the broccoli was cooked.
In a large frying pan, heat the oil over low heat.
Add the garlic and fry for 2 minutes.
Add the broccoli and season with the remaining salt and the pepper.
Cook the broccoli for 10 minutes, stirring frequently.
Add some of the water in which the broccoli was cooked if the pan gets too dry.
Add the olives to the pan and cook for another 2 minutes.
Turn the broccoli and olives into a warmed serving dish.
Sprinkle with the Parmesan cheese and serve at once.