Steamed Broccoli with Tomato Ragout

Name: Steamed Broccoli with Tomato Ragout
Yield: Serves 4 (serving size: about 3/4 cup broccoli and about 1/4 cup tomato sauce)
Ingredients: 1 teaspoon olive oil; 1/4 cup minced shallots; 1 teaspoon minced garlic; 1 cup chopped tomato; 3 tablespoons chopped kalamata olives; 2 tablespoons water; 3/4 cup water; 14 ounces broccoli florets; 1/4 teaspoon black pepper

Yield

Serves 4 (serving size: about 3/4 cup broccoli and about 1/4 cup tomato sauce)

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

Adam Hickman October 2016

Broccoli is a go-to veggie side for many families yet is often served very plain. Here we offer a great way to dress it up with a fresh, vegetable sauce. Ragout is a French-style, slow-cooked stew that can be made with vegetables or meat. Here, it marries the flavor of sweet tomatoes and salty Kalamata olives for a tasty sauce that completely coats the broccoli. Kalamatas are black olives, and they have a smooth texture that holds up in this tomato sauce. Ready in under 15 minutes, this is the perfect, low-calorie vegetable side that will have the kids coming back for seconds.

1 teaspoon olive oil
1/4 cup minced shallots
1 teaspoon minced garlic
1 cup chopped tomato
3 tablespoons chopped kalamata olives
2 tablespoons water
3/4 cup water
14 ounces broccoli florets
1/4 teaspoon black pepper

How to Make It

Heat olive oil in a skillet over medium-high. Add shallots and garlic; sauté 4 minutes. Add tomato, olives, and 2 tablespoons water; reduce heat and simmer 3 minutes, stirring frequently. Place 3/4 cup water in a large skillet over high heat; bring to a boil. Add broccoli; cover and simmer 4 minutes or until crisp-tender. Top with tomato mixture and pepper.

Steamed Broccoli with Tomato Ragout

Ingredients

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How to Make It

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