Braised Broccoli with Garlic, Anchovies & Wine Recipe #53559
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!!
by Bergy
26 min | 10 min prep
SERVES 4
- 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
- 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.
- Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
- Serve hot or at room temperature.
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5 stars