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Broccoli With Lemon, Kalamata Olives and Capers

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“From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. will work, too. Easy!”

Ingredients Nutrition


  1. In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes.
  2. Transfer the broccoli to a serving bowl, cover and set aside.
  3. While the vegetables are steaming, in a small saucepan over medium heat, melt the butter.
  4. Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant.
  5. Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute.
  6. Pour the sauce over the steamed broccoli and season with black pepper.
  7. Toss well to coat.
  8. Garnish with a sprig or two of fresh parsley, if desired.

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