Steamed Broccoli with Tomato Ragout

By KennyB07

Broccoli is a go-to veggie side for many families yet is often served very plain. Here we offer a great way to dress it up with a fresh, vegetable sauce. Ragout is a French-style, slow-cooked stew that can be made with vegetables or meat. Here, it marries the flavor of sweet tomatoes and salty Kalamata olives for a tasty sauce that completely coats the broccoli. Kalamatas are black olives, and they have a smooth texture that holds up in this tomato sauce. Ready in under 15 minutes, this is the perfect, low-calorie vegetable side that will have the kids coming back for seconds.

Ingredients

• 1 teaspoon olive oil
• 1/4 cup minced shallots
• 1 teaspoon minced garlic
• 1 cup chopped tomato
• 3 tablespoons chopped kalamata olives
• 2 tablespoons water
• 3/4 cup water
• 14 ounces broccoli florets
• 1/4 teaspoon black pepper

Preparation

Step 1

Heat olive oil in a skillet over medium-high. Add shallots and garlic; sauté 4 minutes. Add tomato, olives, and 2 tablespoons water; reduce heat and simmer 3 minutes, stirring frequently. Place 3/4 cup water in a large skillet over high heat; bring to a boil. Add broccoli; cover and simmer 4 minutes or until crisp-tender. Top with tomato mixture and pepper.