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Broccoli With Garlicky Tapenade

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  Pitted kalamata olives 1 Cup (16 tbs)
  Extra virgin olive oil 3 Tablespoon
  Basil leaves 2 Tablespoon, shredded
  Drained capers 1 1⁄2 Tablespoon
  Lemon juice 1 Tablespoon
  Anchovies 5 (Oil Packed)
  Garlic 3 Clove (15 gm), smashed
  Ground pepper To Taste
  Broccoli 1 Pound, cut into 1-inch florets with about 2 inches of stem attached

1. In a food processor, combine the olives, olive oil, shredded basil, capers, lemon juice, anchovies and smashed garlic and pulse until finely chopped. Scrape down the bowl, season the tapenade with pepper and puree until fairly smooth. Transfer the tapenade to a serving bowl.
2. In a large, deep saucepan, bring 1 inch of water to a boil. Fill a steamer basket with the broccoli florets, add it to the saucepan, cover and steam over high heat until the broccoli is crisp-tender, about 5 minutes. Transfer the broccoli florets to a platter and serve with the tapenade.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1266 Calories from Fat 976

% Daily Value*

Total Fat 107 g164.9%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol 75 mg25%

Sodium 1990.4 mg82.9%

Total Carbohydrates 50 g16.8%

Dietary Fiber 12.9 g51.7%

Sugars 8.3 g

Protein 41 g82.2%

Vitamin A 89.6% Vitamin C 704.3%

Calcium 56.2% Iron 49.3%

*Based on a 2000 Calorie diet

Broccoli With Garlicky Tapenade Recipe