Broccoli with Onions and Olives Recipe

Broccoli is part of the cabbage family. Although its origins are from the Mediterranean, it was not a popular vegetable in Spain. A few years ago, we tasted a broccoli dish that has typically Spanish ingredients in it. We liked it, so decided to modify slightly to our taste and began to prepare our own version. Since then, it has become a staple at our table during the cooler months and we’d like to share it with you. Onions and broccoli are sautéed in olive oil, then white wine, paprika and olives are added, giving this dish a Spanish flavor.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 1 lb fresh broccoli
• 1 medium yellow or white onion
• 3-4 Tbsp virgin Spanish olive oil
• 8 oz dry white wine
• 1 tsp Spanish paprika
• 1 dozen Spanish black olives, with pits
• salt to taste

Preparation:

This broccoli recipe makes approximately 4 servings.

Substitution Notes: If you cannot purchase Spanish black olives, substitute Kalamata olives. Broccoli crowns may be substituted for the bunches.

Trim broccoli stalks to about 3 inches. Cut flowers with stalks attached lengthwise. Peel and coarsely chop onion.

In a large heavy-bottomed frying pan, pour olive oil and heat on medium. When hot, add onion and sauté until onion is almost browned, stirring often. Add broccoli and stir to coat in oil. Add wine, paprika and olives. Cover and cook 5 minutes on low heat, stirring occasionally. Serve warm.

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