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Serving Size: 10

2 Large Heads of Green Broccoli
1 tbsp Blended Oil (to coat pan)
6 each cloves Garlic (sliced)
2 each Calabreses (sliced)
Zest of 1 Lemon
1 tbsp Chopped Capers (in salt)
To Taste Salt and Pepper

1. Cut Broccoli into small florets. Save stems, peel and julienne. Heat oil in a heavy bottom pan. Caramelize florets and stems. Half way through cooking add garlic, calabreses and capers. When garlic begins to brown remove from pan immediately. Season with salt and pepper to taste. Allow to cool, then add fresh lemon zest to finish.