Broccoli With Sun-Dried Tomatoes, Olives & Feta

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Ingredients Nutrition


  1. Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
  2. Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
  3. Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
  4. Cut the broccoli into medium florets.
  5. Have ready a large container of ice water.
  6. At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
  7. (The water must remain hot so you may want to work in small batches).
  8. Immediately drain and transfer to the ice-water.
  9. Chill and drain.
  10. Prepare vinaigrette.
  11. Toss broccoli with first five ingredients and the vinaigrette.
  12. Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.

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