1 Tablespoon oil
2 garlic scapes, minced
½ pound broccoli, florets separated into ¾ inch pieces and stem chopped into ½ pieces
Dash of sea salt, fresh pepper and lemon
Heat oil in a small skillet over medium heat and once hot, add minced scapes. Sauté for 3-5 minutes and set aside.
Steam broccoli slowly, leaving the steamer lid slightly off. Remove from heat when bright green and starting to become tender. Toss with the oil and scapes, add salt pepper and lemon to taste.
1 pound broccoli
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 garlic clove
1/2 teaspoon red pepper flakes
4 tablespoons extra virgin olive oil
12-15 black olives, kalamata are nice, I’m partial to the oil cured ones.
Separate the broccoli florets into bite size pieces and peel and chop the stalks (they are really good). Steam for 4-5 minutes with the steamer lid slightly off. They will still have some crunch when done. While the broccoli is cooking, wisk the vinegars, garlic, and hot red pepper together in a small bowl. Wisk in the oil slowly until the mixture is smooth and even. Add salt. Pit and chop the olives. When the broccoli is finished, toss everything together and serve.