Sauteed Broccoli with Black Olive

Sauteed Broccoli with Black Olive, Parmesan and Sun Dried Tomatoes

I created this sauteed broccoli recipe to make a simple side vegetable dish more interesting. We often take vegetable sides for granted by only steaming them or quickly frying them with a little butter. I think  it’s great to  have interesting sides to add fun and flavor to a simple steak or chicken breast. Omit the cheese to make this a vegetarian recipe. Serve this sauteed broccoli recipe as a side to my vegetable lasagna or tuna steak with tomato relish.

Sauteed Broccoli with Black Olive, Parmesan and Sun Dried Tomatoes

parmesand, tomatoes, olives with broccoli
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Side
  • Cuisine: Italian


  • 2 cloves garlic (finely chopped)
  • 2 tablespoons extra virgin olive oil
  • 4 sun dried tomatoes (finely chopped)
  • 3 cups broccoli (chopped)
  • 5 black olives (pitted and finely chopped)
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon red pepper flakes (optional)


  1. In a large frying pan, boil some water with a little salt. When the water is boiling, put the broccoli in, cover and boil for 3 minutes. Drain.
  2. Use the same pan and over high heat, add olive oil, garlic, sun dried tomatoes, olives, and pepper flakes. Fry for a minute and add broccoli. Fry for 2 minutes and transfer on to a plate. Let the broccoli cool of to room temperature. Sprinkle the parmesan and serve.
  3. Just like this recipe of sauteed broccoli with black olives and parmesan, these baked mushrooms are quick and easy to prepare.


  • Calories: 222
  • Saturated Fat: 3
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