Braised Broccoli with Olives

1. 1

   1.

2. 2

   Separate the stalks from the broccoli crowns.

3. 3

   Thickly peel and trim the stalks and chop them into 1/2-inch pieces.

4. 4

   Peel the base of the broccoli crowns, then separate them into florets.

5. 5

   2.

6. 6

   Bring 2 quarts water to a boil; add salt, then the broccoli.

7. 7

   Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water.

8. 8

   Chop into small pieces just smaller than bite-sized.

9. 9

   3.

10. 10

    Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic.

11. 11

    Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes.

12. 12

    Stir in the olive paste; add the broccoli and stir to coat well.

13. 13

    Taste for salt, season with pepper, and add the lemon zest.

14. 14

    Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.