Ingredients:
4 small heads broccoli
Sea salt and freshly ground pepper
¼ cup olive oil
1 onion, chopped
1 tablespoon chopped marjoram or oregano
2-3 bulbs green garlic, coarsely chopped
2 tablespoons finely chopped olives of choice (I love kalamata olives)
grated zest of ½ lemon
Directions:
1. Separate the stalks from the broccoli crowns. Peel, trim, and chop the stalks into ½-inch pieces. Peel the base of the broccoli crowns then separate them into florets.
2. Bring 2 quarts of water to a boil; add salt then add the broccoli. Cook 5 minutes (even if the water barely comes to a boil), then scoop into a colander to drain, reserving 1 cup of the cooking liquid. Chop into pieces just smaller than bite-sized.
3. Warm the olive oil in a wide skillet, then add the onion, marjoram or oregano, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5-7 minutes. Stir in the chopped olives, add the broccoli and stir to coat well. Taste for salt, season with pepper, and the lemon zest. Add the reserved broccoli liquid and simmer gently until the broccoli is very tender, 15-20 minutes.
Serves 4