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This fresh and flexible recipe may improve the way you treat broccoli. Feel free to change up the herbs, the cheese and even the centerpiece ingredient, using cauliflower instead of broccoli.

Serve warm, at room temperature or cold — as a hearty side dish or with extra greens and grains or with a piece of bread to bulk up to main-course status.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Cut the broccoli crown(s) off its thick stem, then cut into florets. Peel the stem with a paring knife and cut into rounds or strips. Combine the florets and stem pieces in a steamer basket set over a pot with a few inches of boiling water; cover and cook until they're bright green and tender-firm, 2 to 3 minutes.

  • Step 2

    Transfer to a shallow bowl. While the broccoli is still warm, season with the salt, crushed red pepper flakes and oregano or marjoram, then toss with the oil to coat. Add the capers, parsley, roasted pepper, olives and cheese; toss again, gently, to incorporate. Taste and add more salt and crushed red pepper flakes, as needed. Toss with the lemon juice or vinegar just before serving.

  • Step 3

    NOTE: To roast the bell pepper, position an oven rack 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper on the baking sheet; broil until charred black on all sides, turning it with tongs as needed. Transfer to a heat-proof bowl and cover with plastic wrap to steam. Once the pepper is cool enough to handle, rub off and discard the charred skin; also discard the stem and seeds.

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    Nutritional Facts

    Per serving (based on 6, using feta)

    • Calories

      160

    • Fat

      12 g

    • Saturated Fat

      3 g

    • Carbohydrates

      10 g

    • Sodium

      600 mg

    • Cholesterol

      15 mg

    • Protein

      6 g

    • Fiber

      4 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "In My Kitchen," by Deborah Madison (Ten Speed Press, 2017).

    Tested by Joe Yonan.

    Published March 26, 2017

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