Broccoli with Black Olives

Name: Broccoli with Black Olives
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 1 Tbsp. olive oil; 2 cloves garlic , minced; 1 pkg. (16 oz.) frozen broccoli florets , thawed, drained; 1 can (2-1/2 oz.) sliced black olives , drained; 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

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Recipe by Kraft

Prep Time

10
min.

Total Time

10
min.

Servings

6 servings

What You Need

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1 Tbsp. olive oil
2 cloves garlic, minced
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (2-1/2 oz.) sliced black olives, drained
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

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Make It

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Heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 sec. or until tender.
Add broccoli and olives; cook and stir 4 min. or until heated through. Remove from heat.
Stir in grated topping.

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Kitchen Tips
Nutrition

Variation

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.

Special Extra

Drain, then chop 1/3 cup oil-packed sun-dried tomatoes. Add to cooked garlic in skillet along with the broccoli and olives.

Servings

6 servings

Healthy Living

Good source of vitamin A or C
Generally Nutritious

Diet Exchange

1 Vegetable
1 Fat

Nutrition Bonus

Enhance your meal with this delicious broccoli side dish that's rich in both vitamins A and C.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	80

Total fat	4.5g
Saturated fat	1.5g
Cholesterol	5mg
Sodium	240mg
Carbohydrate	8g
Dietary fiber	2g
Sugars	1g
Protein	4g
% Daily Value
Vitamin A	35 %DV
Vitamin C	35 %DV
Calcium	10 %DV
Iron	6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by rjminn1 from Even my two year old likes this recipe! 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:)

Date published: 2010-07-05

Rated 4 out of 5 by WebbGirl from if you like broccoli and black olives, you will love this combination. if you like broccoli and black olives, you will love this combination. The warm parmesan really is what brings this recipe together and elevates it from good to great.

Date published: 2002-06-19

Rated 3 out of 5 by mtbear from Easy to make in a short amount of time while tasting good. 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.

Date published: 2008-10-27

Rated 5 out of 5 by TexasCookingMama from This recipe is great. This recipe is great. For people that can't have sugar this is really healthy for them and a great tasty option, from the usual veggie dishes.

Date published: 2005-04-10

Rated 3 out of 5 by jenaunterbrink from Tasty, added variety to my boyfriend's limited vegetable intake. Tasty, added variety to my boyfriend's limited vegetable intake. I don't want him to get tired of broccoli if that is all I can get!

Date published: 2006-01-13

Rated 5 out of 5 by cookingteacher01 from I tried this dish tonight and it was delicious. I tried this dish tonight and it was delicious. The black olives were a suprisingly great compliment to the broccoli.

Date published: 2008-06-18

Rated 5 out of 5 by Rosiecheex from Loved this recipe. Loved this recipe. A great way to liven up broccoli. I left out the olives(not a fan). My kids even asked for more.

Date published: 2006-11-18

Rated 5 out of 5 by strega02 from YUM! YUM! I love both broccoli and black olives and this recipe was sooo easy and sooo good!

Date published: 2003-02-13