Broccolini with Olives and Capers

Broccolini with Olives and Capers
Photo by Christopher Hirsheimer


  • 2 tsp. minced garlic
  • 4 medium bunches broccolini (2 to 2-½ lb.)
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbs. chopped pitted kalamata olives
  • 2 Tbs. chopped capers (rinse only if salt-packed)

Bring a large pot of salted water to a boil over high heat. Add the broccolini and stir to separate the stems. When the water returns to a boil, adjust the heat to a simmer and cook until crisp tender, 4 to 5 minutes. Drain well. (The broccolini may be prepared to this point up to 1 day ahead and...

View full recipe at Fine Cooking


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