Riverford Wicked Leeks
Braised Calabrese with olives recipe image

Print Braised Calabrese with olives

This slow-cooked recipe creates a tender, rich-tasting food that can be eaten as a side, smothered over bruschetta or a bit of chicken, or tossed in with some pasta and Parmesan.


  • 750g Calabrese (broccoli)
  • 2 garlic cloves, crushed
  • Juice of ½ lemon
  • 1 dried red chilli, finely chopped
  • 3 tbsp olive oil
  • 15 black olives


  1. Cut the calabrese into large florets and the stalk into small pieces. Place in a large, shallow frying pan. Add the garlic to the pan along with the lemon juice and chilli.
  2. Stir in the olive oil and 150 ml of water. Cover and cook on a low heat for 40 minutes. Add the olives 5 minutes before the end.
want to cook with fresh ingredients? try one of our award winning veg boxes