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
8 cups blanched broccoli (from 2 bunches)
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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