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Broccoli With Sun-Dried Tomatoes, Olives & Feta

A home-style Broccoli With Sun-Dried Tomatoes, Olives & Feta made with Broccoli, Oil Cured Olives, Scallion, Garlic, and Roasted Red Peppers. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 head
• 1 tbsp
• 1 1/2 tbsp
• 1/4 cup
• 2 tbsp
• 1/2 cup
• 1/3 cup
• 20 clove
• 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1
• 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.

8. 8

   Prepare vinaigrette. Toss broccoli with first five ingredients and the vinaigrette. Arrange on plates and garnish with poached garlic cloves and sprinklwe with Feta.

9. 9

   Nutr. Assoc.: 0