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Substitute 1 lb. small fresh broccoli florets for the frozen broccoli; cook in boiling water in saucepan 2 min. or until crisp-tender. Drain. Cook garlic in hot oil as directed. Add broccoli and olives; cook and stir 2 to 3 min. or until heated through. Remove from heat. Stir in grated topping.
Drain, then chop 1/3 cup oil-packed sun-dried tomatoes. Add to cooked garlic in skillet along with the broccoli and olives.
Enhance your meal with this delicious broccoli side dish that's rich in both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Even my two year old likes this recipe! It is quick, easy and healthy. The only problem with this recipe is my husband thinks he has to eat 3/4 of the pan himself and doesn't leave much for the rest of us:)
Easy to make in a short amount of time while tasting good. Great paired with a rich meat dish as it tends to calm and even out the flavors of the meal.
I tried this dish tonight and it was delicious. The black olives were a suprisingly great compliment to the broccoli.