Garlic,lemon, and olives conspire succesfully to add excitement to what is essentially steamed broccoli. Serve this dish with just about any italian or mediterranean main course.

Serves 6.

1 1/2 lb. broccoli crowns`

1/3 cup extra virgin olive oil

1/3 cup pitted Kalamata olives

1 small to medium clove garlic,finely chopped

1/2 tsp crumbled dried oregano

Kosher salt\

1 medium lemon

Freshly ground black pepper

1 1/2 tbsp chopped fresh  oregano

In a large pot, bring about 2 inches of water to a boil over high heat. Meanwhile, trim and cut the broccoli into 2-3 inch florets. When the water is boilng, steam the broccoli in a steamer basket until it’s just cooked, 7 to 9 minutes. While the broccoli steams, heat the oil in a small saucepan over medium low heat. Add the olives,garlic, dried oregano, and 1/2 tsp. salt. Cook until the garlic is lightly colored, 3 to 5 minutes. Remove the pan from the heat. Finely grate the zest from the lemon; set aside. Squeeze 4 tsp juice from the lemon and add the juice to the oil. Season with pepper. Spread the broccoli on a warmed serving platter. Reheat the dressing until it begins to bubble and then pour it over the broccoli. Sprinkle with the lemon zest and fresh oregano. Serve immediately.