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Broccoli with Almonds and Olives


Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2012


  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped pitted black olives, such as Kalamata or Nicoise
  • 1/4 cup chopped toasted almonds
  • 4 teaspoons grated lemon zest plus 1 tablespoon juice
  • 3/4 teaspoon red-pepper flakes
  • 1/3 cup chopped fresh parsley
  • Salt
  • 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.

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