Broccoli with Black Olives, Garlic & Lemon

1 1/2 lb. broccoli crowns
1/3 cup extra-virgin oil
1/3 cup pitted Kalamata olives
1 small to medium clove garlic
1/2 tsp crumbled dried oregano
Kosher salt
1 medium lemon
Freshly ground black pepper
1 1/2 Tbsp. chopped fresh oregano

In a large pot (one that accommodates your steamer), being about 2 inches of water to boiling, steam the broccoli in a steamer. Basket until it’s just cooked, 7-9 minutes.

While the broccoli steams, heat the oil in a small saucepan over medium-low heat.  Add the olives, garlic, dried oregano, and 1/2 tsp salt.  Cook until the garlic is lightly colored, 3-5 minutes.  Remove the pan from the heat.  Finely grate the zest from the lemon; Set aside.  Squeeze 4 tsp juice from the lemon and add the juice to the oil.  Season with salt and pepper.

Spread the broccoli on a warmed serving platter.  Reheat the dressing until it begins to bubble and then pour it over the broccoli.  Sprinkle with lemon zest and fresh oregano.  Serve immediately.

Serves 6