Ingredients:
1 large bunch broccoli
1-2 tablespoons olive oil
1 clove garlic, thinly sliced
10 Kalamata olives, pits removed, chopped into large pieces
3 tablespoons roasted sweet peppers (roasting instructions below)
2 teaspoons finely chopped marjoram, or ½ teaspoon dried
1 tablespoon finely chopped parsley
2 ounces feta cheese

freshly ground pepper
lemon wedges

Directions:

  1. Cut the broccoli into fairly large florets. Set aside stalks for another purpose or peel them and cut into spears or rounds and include a few of them in this recipe. Steam the broccoli until it has cooked as much as you like. While the broccoli is steaming, prepare the rest of the ingredients.
  2. When the broccoli is cooked, warm the oil in a large pan with the sliced garlic. Remove the garlic when it has browned then add the steamed broccoli, olives, peppers, marjoram, and parsley. Saute over lively heat until everything is warmed. Scatter the cheese over the broccoli, season it LIGHTLY with salt, and add pepper to taste. Serve the dish warm. The cheese will soften and melt into the vegetables. If you like, serve with a wedge of lemon and eat it as a warm salad.

Makes 2-4 servings

To Roast the Peppers

Preheat oven to 400 degrees. Cut the peppers in half, de-seed and brush lightly with oil on both sides. Set them cut-side down on a cookie sheet and roast until the skins are wrinkled and loose, about 10 minutes. Set the peppers in a covered bowl to steam for about 10 minutes. Then peel away the skins with a sharp knife.