3 cups small broccoli florets
1 roma tomato, core removed & diced
1 clove garlic
1/4 cup diced red onion
1/4 cup kalamata olives, roughly chopped
2 Tbsp capers, roughly chopped
olive oil
salt & pepper
Heat 1 1/2 Tbsps olive oil in a large sauce pan over medium-high heat. Add broccoli to the hot pan. Lightly season with salt and pepper. Stir. Cook 3-5 minutes, or until lightly browned, stirring occasionally.
If pan is dry, add 1-2 tsps olive oil. Reduce heat to medium. Add onion and garlic. Stir. Cook 1-2 minutes, or until garlic is fragrant, stirring occasionally.
Add tomato. Stir. Cook 2-3 minutes, or until tomato softens and broccoli is tender, stirring occasionally. Remove from heat.
Add olives and capers. Stir to combine. Taste and adjust seasoning if needed.