Broccoli With Red Pepper, Olives, and Feta

Side Dish

Recipe courtesy of Mastering the Art of Southern Cooking by Nathalie Dupree & Cynthia Graubart

Serves 4

  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 10 black olives, Greek or Italian
  • 1 roasted red bell pepper, diced
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh parsley
  • 1 head broccoli, separate florets and stems
  • 4 ounces feta cheese or goats cheese
  • salt and freshly ground black pepper
  • 1 teaspoon lemon rind

Broccoli With Red Pepper, Olives, and Feta


Click image to enlarge


Peel outer layer of broccoli stems (remove the tough layer) and cut edgewise like coins about 1/2-inch pieces. Steam or cook broccoli florets and stem slices to desired texture; set aside.

In a large skillet heat the oil and add garlic, olives, peppers, oregano, and parsley and cook until heated through, stirring occasionally.

When ready to serve, add the cooked broccoli to the pan, crumble the cheese over the broccoli and heat through. Season to taste with salt and pepper. Sprinkle the lemon rind on top and a squeeze of lemon juice. Serve warm.


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