Sponsored: Steamed Tenderstem® broccoli with olive butter
Prep time: 10 minsTotal time: 
Sponsored: Steamed Tenderstem® broccoli with olive butter
Tenderstem® broccoli teamed up with Ed Smith, author of On the Side: a sourcebook of inspiring recipes; The Borough Market Cookbook; and the acclaimed food blog rocketandsquash.com, to create this delicious and simple side dish that will impress everyone this Easter.
Prep time: 10 minsTotal time: 
Tenderstem® Broccoli x Ed Smith
See more of Tenderstem® Broccoli x Ed Smith’s recipesIngredients
- 50g unsalted butter, at room temperature
- 25g marinated deli olives, pitted and finely chopped
- 500g Tenderstem® broccoli
Step by step
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Add the softened butter and olives to a mixing bowl, along with some seasoning. Mash together using the back of a fork, mixing until well incorporated. Cover and chill until ready to serve.
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Prepare a steam cooker (ideally with 2 or 3 tiers) or a large pan of salted boiling water and add the broccoli. If steaming, cook for 5 minutes, or 3 minutes if blanching, until the broccoli is still slightly crunchy and is a vibrant green colour.
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Transfer the cooked and drained broccoli to a bowl. Add dollops of the butter into the bowl. After 30 seconds of melting, gently swirl the bowl so all the broccoli is coated in the butter. Transfer to a serving platter, scraping any remaining olive butter from the mixing bowl on top. Serve immediately.
If you want to make a larger amount of olive butter to store and use later, scoop it into the middle of a sheet of baking paper and shape into a log. Fold over the paper and twist each end of the log tightly to form a cylinder shape. Store in the fridge for 5-6 days.
