June 08, 2009
Broccoli with onions, olives, and almonds
Mandira was supposed to write a post, but she is mad at the Burns Park squirrels who ate all the chard and cauliflower leaves. So I decided to make a quick dish with broccoli which went really well with quinoa and fish fry. I can't quite remember where I first came across a recipe involving broccoli, olives, and pine nuts - might be Mark Bittman's blog - but here's my variation on it.
1 big broccoli flower or 1/2 pack of packaged broccoli
1 medium onion
1/2 tspoon coriander powder
10-15 black olives
1/4 tspoon fresh black pepper
handful sliced almonds (or pine nuts)
Salt to taste
Chop onions into very small pieces. Heat oil, add the onions and saute for a couple of minutes.
Then add the broccoli, and a few tspoons of water and let it cook. Once it is semi-cooked, add the spices and the olives and cook it uncovered till the water dries.
Sprinkle almonds and serve warm. This super healthy vegetable side is this week's contribution to our Healthy Series.