Nutrition Facts for Broccoli with lemon kalamata olives and capers

Broccoli with Lemon Kalamata Olives and Capers

Elevate your side dishes with this vibrant and Mediterranean-inspired recipe for Broccoli with Lemon Kalamata Olives and Capers. Perfectly blanched broccoli florets are tossed with fragrant garlic, briny capers, and tangy Kalamata olives, then finished with a bright splash of zesty lemon juice and zest. This quick and easy recipe, ready in just 25 minutes, transforms simple ingredients into a flavorful side dish bursting with fresh, bold flavors. With minimal prep and wholesome ingredients, it’s a perfect addition to weeknight dinners, holiday spreads, or light meals. Serve it warm for a healthy, vegan-friendly dish that pairs beautifully with roasted chicken, grilled fish, or a hearty grain salad.

Nutriscore Rating: 70/100
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Image of Broccoli with Lemon Kalamata Olives and Capers
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Servings: 4

Ingredients

  • 500 grams Broccoli
  • 2 tablespoons Olive oil
  • 2 cloves Garlic
  • 100 grams Kalamata olives
  • 2 tablespoons Capers
  • 1 Lemon
  • 0.5 teaspoons Salt
  • 0.25 teaspoons Black pepper
  • 4 cups Water

Directions

Step 1

Fill a medium-sized pot with 4 cups of water and bring it to a boil over high heat. While waiting, cut the broccoli into bite-sized florets and peel the stems if desired for tenderness.

Step 2

Once the water boils, add a pinch of salt and blanch the broccoli florets for 2-3 minutes, until bright green and slightly tender. Drain the broccoli and immediately plunge it into a bowl of ice water to stop the cooking process. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet, sautéing for 1-2 minutes until fragrant but not browned.

Step 4

Slice the kalamata olives in half and rinse the capers to remove excess brine. Add the olives and capers to the skillet, stirring to combine.

Step 5

Zest and juice the lemon. Add the zest and half of the lemon juice to the skillet. Reserve the remaining juice for later use.

Step 6

Add the blanched broccoli to the skillet and toss to coat in the olive-caper-lemon mixture. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper (adjust to taste).

Step 7

Cook for 3-4 minutes on medium heat until the broccoli is warmed through and evenly coated with the flavors.

Step 8

Remove from heat and drizzle with the remaining lemon juice for added brightness. Transfer to a serving dish and enjoy warm as a side dish.

Nutrition Facts

Serving size (1672.8g)
Amount per serving % Daily Value*
Calories 754.5
Total Fat 56.8g 0%
Saturated Fat 8.0g 0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg 0%
Sodium 3672.3mg 0%
Total Carbohydrate 47.5g 0%
Dietary Fiber 21.7g 0%
Total Sugars 8.8g
Protein 14.8g 0%
Vitamin D 0IU 0%
Calcium 433.2mg 0%
Iron 8.0mg 0%
Potassium 1693.5mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%
Protein: 7.8%
Carbs: 25.0%