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Broccoli with Fried Shallots & Olives Recipe

If you're looking for a new, tasty but simple way to cook up your CSA broccoli then this recipe's for you.


  • 2 ½ pounds broccoli (about 2 bunches), stems peeled and cut into 1/2-inch pieces, florets cut into bite-size pieces

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 4 shallots, sliced into rings

  • 5 fat garlic cloves, thinly sliced

  • ¼ cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)

  • 1 ½ teaspoons kosher salt, or to taste

  • 2 teaspoons sherry vinegar, or to taste (optional)


Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.

Heat oil in a small pot over medium heat. In batches, so they don’t crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.

Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top. Recipe from NYT Cooking.


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