Broccoli with Almonds and Olives


  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped pitted black olives, such as Kalamata or Nicoise
  • ¼ cup chopped toasted almonds
  • 4 teaspoons grated lemon zest plus 1 tablespoon juice
  • ¾ teaspoon red-pepper flakes
  • 1/3 cup chopped fresh parsley
  • Salt
  • + 1 more ingredients
    • 8 cups blanched broccoli (from 2 bunches)

1. Combine oil and olives, almonds, lemon zest plus juice, and red-pepper flakes. Add parsley and season with salt. Toss with broccoli and serve warm or at room temperature.

View full recipe at SpringPad


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