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Steamed Broccoli with Tomato Ragout

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

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

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

Nutrition Information

  • Calories 84
  • Fat 4.4 g
  • Satfat 0.6 g
  • Monofat 3 g
  • Polyfat 0.7 g
  • Protein 4 g
  • Carbohydrate 10 g
  • Fiber 4 g
  • Cholesterol 0.0 mg
  • Iron 1 mg
  • Sodium 204 mg
  • Calcium 62 mg
  • Sugars 2 g
  • Est. Added Sugars g

How to Make It

  1. 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.