Broccoli With Fried Shallots and Olives
Updated June 6, 2024
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 to 10 servings
- 2½pounds broccoli (about 2 bunches), stems peeled and cut into ½-inch pieces, florets cut into bite-size pieces
- ½cup extra-virgin olive oil, plus more for drizzling
- 4shallots, sliced into rings
- 5fat garlic cloves, thinly sliced
- ¼cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)
- 1½teaspoons kosher salt, or to taste
- 2teaspoons sherry vinegar, or to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
160 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Tom
It doesn't seem that the broccoli would be cooked after just 1 to 3 minutes - is there something missing from the recipe? Also - if the broccoli is cooked a day ahead - wouldn't you want to drop it into an ice water bath to set the color?
Jess M
Add some farfale, extra olives and more oil, it makes a good veggie pasta!
Mary
This was excellent. The sherry vinegar adds a lot - don’t skip it. The shallots are luscious. But - and I realize I am wading into dangerous territory here - it’s not right for Thanksgiving. The flavors are complex and subtle, and gravy or cranberry sauce oozing into it would not be delicious. My husband said it best - if you are pro-salad on the Thanksgiving plate (I am decidedly not), it might work for you.
Tom
You do in fact have to watch the smoke point when you are frying the shallots - made this tonight as a test run for Thanksgiving and had to constantly change the flame on the oil to prevent smoking. It was delicious though! Broccoli was quite tender after 3 minutes - so that isn’t a concern either.
J. Wong
I used some roasted Brussel sprouts and blanched green beans instead of the broccoli, and left out the olives. Still delicious.
Adele
If you use a bamboo steamer to cook the broccoli, it cuts the cooking time in half and your broccoli doesn’t get too soft and mushy.
Casey
I dusted the shallots with a little flour before frying and that made for a nice crispy texture. I also roasted the broccoli and it was delicious. I will definitely make this again.
Phoebe
If you add in some chicken breast, it makes it a full meal!
Meg
This is delicious. Sliced almonds are a great addition!
delicious
Add some mushrooms and chickpeas to the oil along with olives and you have a full meal! This was absolutely delicious!
peter
i just don't know what went wrong - the flavors didn't come together and it was arguably one of the most disappointing recipes on the NYT site for me - and I've been through hundreds. others seemed to have more success,but, alas, not I.
Anita
Simple, easy, delicious. I steamed the broccoli, starting after the first batch of shallots, that was almost perfect timing, the hot oil does warm up the broccoli if it sits too long. Sherry vinegar really boosts the wow factor. I love all the comments for making it a meal- I’ll try those ideas, but could actually just eat this broccoli for dinner!
delicious
Add some mushrooms and chickpeas to the oil along with olives and you have a full meal! This was absolutely delicious!
Jessie
Fried shallots are so delicious. Loved this dish, though it took a long time to fry all if the shallots and I only had one shallot. Not too hard to prep the rest of the veggies while the shallots are cooking, but I may make this again only if someone else is taking care of the rest of the meal.
George and Paula Hauer
I used castelvetrano olives and added some small steamed sliced red potatoes, fried them in the same oil as the garlic, olives and shallots. This is a repeat! and yes the sherry vinegar was a good add on.
rosalind
Microwave shallots - save oil for last steps.
ABG
Made this using 1 t vinegar and twice the olives. Will probably add even more olives and shallots next time. A very nice dish but a lot of work for flavor that did not stand out on the christmas plate - though it was very visually appealling. I'll keep the recipe but serve with some grilled fish or steak next time. I'd recommend cutting the broccoli the day before but cooking it in advance really doesn't save you any time - reheating takes just as long as boiling (don't forget salt water)
Meg
This is delicious. Sliced almonds are a great addition!
LFK
Totally loved this! I found the flavors to be umami rich and complex. I made a half recipe, roasting a half pound of cut up broccoli lightly tossed with olive oil and sprinkled with a half teaspoon of kosher salt at 450 F for around 15 minutes. I dusted the shallot slices with flour prior to frying. I also agree the sherry vinegar is essential.
Joolz
This was a hit with my teen sons! Shallots should be fried, floating a bit in the oil. I used a smaller pot to make the shallots and garlic oil so the shallots would fry instead of caramelize. Awesome without olives, too! I could eat a plateful of just the fried shallots.
Casey
I dusted the shallots with a little flour before frying and that made for a nice crispy texture. I also roasted the broccoli and it was delicious. I will definitely make this again.
Jackie
First time I made this, and it was good...I will make it again, roasting the broccoli for more flavor.
not a great combo
Might have been my prep, but the shallots were a bit bitter and overall the combo of flavors didn’t do it for me.
CCScotti
The picture of this recipe really made me want to make this. It was a lot of effort for a broccoli dish that was okay, but it sure looked pretty. I had a hard time with getting the shallots to caramelize evenly. I steamed my broccoli but otherwise followed the recipe.
Phoebe
If you add in some chicken breast, it makes it a full meal!
Private notes are only visible to you.
Advertisement
