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Broccoli With Sun-Dried Tomatoes, Olives & Feta

Make Broccoli With Sun-Dried Tomatoes, Olives & Feta at home with Oil Cured Olives Pitted & Chopped, Garlic Finely Chopped, Roasted Red Peppers Diced, Feta Cheese, and Garlic. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 cup
• 2 tbsp
• 1/3 cup
• 20 clove
• 1/2 cup
• 1 tbsp
• 2 clove
• 4 oz

Method (preview)

1. 1

   Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 nutes until soft and just slightly golden.

2. 2

   Strain out oil (reserve for another use - marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.

3. 3

   Meanwhile, bring a large pot (not aluminum) of cold water to a boil Cut the broccoli into medium florets.

4. 4

   Have ready a large container of ice water.

5. 5

   At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes. (The water must remain hot so you may want to work in small batches).

6. 6

   Immediately drain and transfer to the ice-water.

7. 7

   Chill and drain.