Recipe #2: Broccoli with Spicy Balsamic Dressing and Black Olives
For instant flavor without fuss, toss uncooked dressings and sauces with steamed broccoli. And use potent flavorings that will stand up to the strong flavor of broccoli -- in this case vinegar, garlic, red pepper, and black olives.
1 1/2 pounds broccoli (about 1 medium bunch), rinsed
1/2 teaspoon table salt
1. Separate florets from stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8-inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 medium clove of garlic, minced
1/2 teaspoon red pepper flakes or to taste
1/4 teaspoon table salt
1/4 cup extra-virgin olive oil
12 large black olives such as Kalamata or Gaeta, pitted and quartered
2. Bring about 1-inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer until just tender, 4 1/2 to 5 minutes. Remove broccoli.
3. Whisk first five dressing ingredients in small bowl; whisk in oil until dressing is smooth.
4. Gently toss steamed broccoli with dressing and olives. Adjust seasonings; serve hot or at room temperature.