Broccoli and Black Olive Salad

Serves 2-4

A delightful way to eat your broccoli! Try this recipe and method for anything in the broccoli family — cabbage, kale, collards, mustard greens etc. Boiling salads is a traditional Italian technique, and makes lots of sense to use the same water for pasta.

1 bunch broccoli, about 3 ½ to 4 cups, using florets and peeled stems, chopped ½ cup kalamata olives, sliced

Dressing

2 cloves garlic, minced

2 tablespoons fresh lemon juice, plus zest of 1 lemon

2 tablespoons extra virgin olive oil

¼ teaspoon sea salt

¼ teaspoon red pepper flakes

Bring a large pot of salted water to a boil. Add the broccoli florets and peeled stems. After the water comes back to the boil, set a timer for 2 to 3 minutes or until the broccoli is just tender. Scoop it out with a strainer, and run it under cold water. Shake the strainer to release any water. Chop the broccoli into smaller pieces. Puree the dressing ingredients together in a small food processor. Toss the dressing and sliced olives with the broccoli in a serving bowl.

Serve at room temperature.