Broccoli Oliva

Why are you getting up?” Matt asked me as I bounced out of bed at 6:30 this morning.

“I have to cook and then study and then meet Edwin and then talk to my sister and then meet L.B. for a workout and then do a few things for work,” I said as I pulled on my sweater and heavy socks and walked out of the bedroom.

But as the day went on, my plans changed. Worried I would not have enough time, I rescheduled my call with my sister. Due to the heavily falling snow, L.B. decided not to drive to Denver so I skipped my work out. I ended up having plenty of time to cook. And in fact, I plan to close down the night live-streaming the red carpet of the Oscars and maybe even treating myself to a glass of wine.  Non-paleo, but true.

If I were hosting an awards show on this blog, the award for “Most Under-Represented Vegetable that I Eat All the Time” would have to go to broccoli. Seriously, I eat broccoli at least three times a week but I don’t have a single recipe on the blog for this powerhouse cruciferous veggie.

That’s because I don’t usually prepare it in any way that you would call a recipe. I chop it up, splash it with water, microwave it and top with olive oil and salt.  If I’m feeling feisty, I may also add some lemon juice or tahini.

But today I decided to create a broccoli recipe. I wanted something that had an intense kick because I’ve been craving sweets a lot lately. Over the years, I have found that I when I crave sweets, it’s usually because I haven’t been eating enough flavorful food.

The olives and the capers give this serious flavor. And the parmesan kicks it over the salty top – although it means this dish is more primal than strict paleo.  And for this snowy Colorado Sunday, when I’m watching the Academy Awards, it’s perfectly delightful.

Broccoli Oliva

Broccoli, 2 heads (and stems too, if you have them), about 4-5 cups chopped

Olive oil, ¼ cup

Pitted kalamata olives, ½ cup

Capers, 1 tablespoon

Parmesan cheese, ½ cup

  1. Preheat oven to 350 degrees.
  2. Remove tough outer layer of broccoli stems.  Chop stems and florets.  Toss with olive oil and spread onto baking sheet.  Place in oven and bake for 30 minutes.
  3. Remove broccoli from oven.  Toss with olives, capers and parmesan.
  4. That’s it! Enjoy!

Why are you getting up?” Matt asked me as I bounced out of bed at 6:30 this morning.

“I have to cook and then study and then meet Edwin and then talk to my sister and then meet L.B. for a workout and then do a few things for work,” I said as I pulled on my sweater and heavy socks and walked out of the bedroom.

But as the day went on, my plans changed. Worried I would not have enough time, I rescheduled my call with my sister. Due to the heavily falling snow, L.B. decided not to drive to Denver so I skipped my work out. I ended up having plenty of time to cook. And in fact, I plan to close down the night live-streaming the red carpet of the Oscars and maybe even treating myself to a glass of wine.  Non-paleo, but true.

If I were hosting an awards show on this blog, the award for “Most Under-Represented Vegetable that I Eat All the Time” would have to go to broccoli. Seriously, I eat broccoli at least three times a week but I don’t have a single recipe on the blog for this powerhouse cruciferous veggie.

That’s because I don’t usually prepare it in any way that you would call a recipe. I chop it up, splash it with water, microwave it and top with olive oil and salt.  If I’m feeling feisty, I may also add some lemon juice or tahini.

But today I decided to create a broccoli recipe. I wanted something that had an intense kick because I’ve been craving sweets a lot lately. Over the years, I have found that I when I crave sweets, it’s usually because I haven’t been eating enough flavorful food.

The olives and the capers give this serious flavor. And the parmesan kicks it over the salty top – although it means this dish is more primal than strict paleo.  And for this snowy Colorado Sunday, when I’m watching the Academy Awards, it’s perfectly delightful.

Broccoli Oliva

Broccoli, 2 heads (and stems too, if you have them), about 4-5 cups chopped

Olive oil, ¼ cup

Pitted kalamata olives, ½ cup

Capers, 1 tablespoon

Parmesan cheese, ½ cup

  1. Preheat oven to 350 degrees.
  2. Remove tough outer layer of broccoli stems.  Chop stems and florets.  Toss with olive oil and spread onto baking sheet.  Place in oven and bake for 30 minutes.
  3. Remove broccoli from oven.  Toss with olives, capers and parmesan.
  4. That’s it! Enjoy!