Topping of Broccoli And Olives

Ingredients

• 1 large clove garlic
• 2 pounds whole broccoli or 1 pound ready-cut broccoli florettes (7 cups)
• 1 teaspoon olive oil
• ⅛ teaspoon hot-pepper flakes
• 1 cup water
• 4 teaspoons green olive paste or 10 medium black or green Italian, Greek or French olives
• ⅛ teaspoon salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    183 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 12 grams protein; 341 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Enough for three slices of bruschetta

Preparation

1. Thinly slice garlic.
2. Trim stems from whole broccoli; cut florettes into bite-size pieces.
3. Heat nonstick pan until very hot. Add oil; reduce heat to medium high.
4. Stir in garlic and hot pepper flakes, and saute for 30 seconds.
5. Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
6. Stir in olive paste, and mash the broccoli with a fork into small pieces. (If using olives, pit and mix in.) Season with salt and pepper
7. Heap on bruschetta halves.

20 minutes