Never throw away your broccoli stems! You can peel and cook them along with the florets, as I do here, though they require a few extra minutes of cooking. You can also cut them into matchsticks and toss them with shredded carrots for a quick slaw, or cook them and puree them with potatoes for a new take on mashed potatoes. This dish is a great lunch or light dinner, or a new salad for your next buffet table. You can make it a bit more substantial by adding diced or julienned prosciutto cotto.
Active Time: 25 minutes (includes cooking the eggs)
Total Time: 25 minutes
- 1 head broccoli, broken into florets, stem trimmed and peeled and cut into matchsticks
- 4 large eggs, hard-boiled
- One 15-ounce can cannellini beans, rinsed and drained
- 1/2 red onion, sliced
- 1/4 cup pitted oil-cured black olives, halved
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Kosher salt
- Freshly ground black pepper
Bring a large skillet of salted water to a boil. Add the broccoli stems, cover, and simmer for 3 minutes. Add the florets, and simmer until both are tender, about 5 minutes. Drain, and rinse under cold water in a colander.
Pat the broccoli dry. Peel the eggs, and set them aside. Put the broccoli in a serving bowl with the beans, onion, and olives. Drizzle with olive oil and vinegar. Season with salt and pepper. Toss well. Quarter the eggs, and add them to the bowl. Toss gently, and serve.