Broccoli with Olives (Capers) and Lemon Zest [HMC]

If kale is now the star of the cruciferous set, I'd still nominate broccoli for a Best Supporting Actor award. Broccoli is so good for the brain--animal studies showed a phytochemical in broccoli, sulforaphane, protected against damage from brain injury--that I consider it a superfood. Broccoli is also loaded with fat-soluble vitamins that benefit from being served with a good fat source, in this case olives. I've long loved olives; in fact, as a kid I used to use my fingers like toothpicks and stick olives on the end of them. Here you don't need fingers, just a saute pan.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large saute pan over medium-high heat. Add the garlic, oregano, and red pepper flakes and saute just until aromatic, about 30 seconds. Add the broccoli and salt. Saute until tender and crisp, 7 or 8 minutes. You may need to add 1 to 2 tablespoons of water if the pan gets too dry. The broccoli should still be firm. Stir in the olives, scallions, and lemon zest and serve immediately.

Step 2

Top with chopped toasted almonds or walnuts if you like. Or, for extra brainpower, add two chopped anchovies and 1 teaspoon of rinsed capers just before adding the broccoli.

Step 3

Store in an airtight container in the refrigerator for up to 3 days. Calories: 120 per serving.