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1 1/2 lbs. fresh broccoli, washed and trimmed
1/2 cup extra virgin olive oil
3 cloves garlic, peeled and thinly sliced
2 tsp. freshly squeezed lemon juice
1 dozen ripe black olives
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
pinch red hot pepper flakes

To make sauce, combine all ingredients except for broccoli and allow to stand while broccoli cooks. (Slice olives in a spiral around the pits, then discard the pits.)

Wash and trim ends from broccoli stems. Slice into spears.

In a medium saucepan, add 1 inch of lightly salted water. Cover tightly and steam broccoli until it is a bright green (3-5 minutes). Rinse briefly under cold water and drain in colander. Drain saucepan of water, and while still hot, return broccoli to pan along with sauce. Toss to coat and serve warm or at room temperature.

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