Broccoli with Olives and Lemon Zest
1 garlic clove, peeled and crushed
1/2 cup olive oil
3 large stalks broccoli
1/2 cup imported oil-cured black olives, pitted
1/2 teaspoon red chili pepper flakes
Grated zest of 1/2 lemon
Salt and freshly ground pepper to taste
Combine garlic and olive oil. Set aside. Steam broccoli until
crisp-tender. Let cool, then slice stalks and separate the florets.
Combine the broccoli, olives, red pepper flakes, lemon zest, oil
and garlic, and salt and pepper. Serve at room temperature.