Ingredients

serves 10

　　4 bunches broccoli (about 3 pounds), cut into medium florets

　　1/2 cup extra-virgin olive oil

　　1 teaspoon coarse salt

　　1/2 teaspoon freshly ground pepper

　　1 cup pitted and slivered kalamata olives

　　

Step 1

Prepare an ice-water bath; set aside. Put the broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into the ice-water bath. Drain; pat dry.

　　

Step 2

Heat 1/4 cup oil in a wide sauté pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with the remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.