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Nutrition Facts
Serving Size 1 (243g) Recipe makes 4 servings
Calories 204
Calories from Fat 99		(48%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 169mg		7%
Potassium 601mg		17%
Total Carbohydrate 13.3g		4%
	Dietary Fiber 4.5g	17%
	Sugars 3.5g
Protein 5.8g		11%
detailed view... how is this calculated?

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Braised Broccoli with Garlic, Anchovies & Wine

Recipe #53559 | 26 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bergy
Feb 5, 2003

This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!

SERVES 4 (change servings and units)

Ingredients

3 tablespoons olive oil (I use lite)
3 anchovies, minced
2 teaspoons garlic, minced (or less)
1 1/2 lbs broccoli, stems separated and cut into 1 inch pieces
1 cup dry white wine
salt & pepper

Directions

1
Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
2
Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
3
Serve hot or at room temperature.

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Featured Reviews for This Recipe

From: bobo3039

On Mar 11, 2008

I'm not sure I loved the wine I chose to use with this. Perhaps it was a bit too dry as it imparted a somewhat bitter flavor. I did add a little more of both garlic and anchovies, but think I could have added more. I'm wondering if chicken broth might be a better choice as the braising liquid for me.

1 person found this review helpful

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From: KLHquilts

On Sep 18, 2007

Don't you love Mark Bittman? I hadn't noticed this in the book, so I'm so glad you posted it. Next time I'll use more anchovies, because the flavor of them got lost in the garlic and white wine (I used more garlic than the recipe calls for). I used slightly reduced cooking times, so the broccoli was very crisp — just perfect. Very tasty! Thanks for posting it.

1 person found this review helpful

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From: Abby Girl

On Dec 22, 2006

I did this recipe as a trial run for Christmas. While, we enjoyed the taste, the broccoli did overcook and the edges turned brown....which did not appeal to me. Next time, I will cut down the cooking time. Then, it will be perfect!

2 people found this review helpful

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From: Cookgirl

On Sep 5, 2005

Well, Bergy, another winning recipe from you. I substituted anchovy paste for whole anchovy and only sauteed the garlic and anchovy paste for about 20 seconds. Added the vegetable, sauteed another minute or so then covered and simmered about 3 minutes just until the wine had evaported but no longer. I also used milder elephant garlic for regular garlic. Don't be tempted to use old brocolli- only the freshest will work with this. Thanks for postingl. cg