-Trim 1-2 heads of broccoli into florets.
-Peel the stems and cut into bite size pieces.
-Rinse under cold water and then add them to a large skillet with a lid while still wet.
-Drizzle with olive oil, cover and cook over medium heat until just tender (5-7 minutes max), adding water if necessary.
-Put the broccoli in a medium sized bowl.
-Add the following:
¼ cup crumbled feta cheese
Half a lemon, the juice and zest
A handful of pine nuts
10-15 pitted and halved Kalamata olives
A pinch of sea salt
-Toss and serve warm, though this dish is also good as a cold salad.