Make Ahead Broccoli
|Broccoli||2 Pound (1 bunch)|
|Vegetable oil/Butter||2 Tablespoon, melted|
|Garlic||2 Clove (10 gm), minced (optional)|
|Lemon juice||3 Tablespoon|
Trim and peel broccoli stalks; cut into 1/2-inch (1 cm) thick pieces. Separate top into florets.
In large pot of boiling water, cook broccoli for 3 to 5 minutes or just until tender-crisp. Immediately drain and plunge into large bowl of ice water. Drain and wrap in paper towels; refrigerate for up to 1 day.
In small skillet, heat oil over medium-low heat; cook garlic (if using) for 1 minute. Add lemon juice,seeds, salt and pepper.
Meanwhile, blanch broccoli in boiling water for 1 minute; drain throughly and toss with lemon juice mixture. Transfer to warm serving dish; sprinkle with olives (if using).