7 Reviews of Braised Broccoli with Garlic, Anchovies & Wine

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!

From: Tebo

On Mar 12, 2005

I served this with company. I really like having different textures. Serving this cold along with a hot meal filled two ideals for me: different textures and a great do ahead. Thanks again Bergy.

From: JustJanS

On Dec 3, 2004

Bergy, we too loved this. Russell said "give that one a 5"! and our guest who doesn't normally enjoy broccoli also loved it.It was easy, and took up the flavours of the wine garlic and anchovies so well. We'll be making this again thank you. beautifully. I'll be m

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

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.

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.

From: Derf

On Feb 9, 2003

Bergy this is the tastiest broccoli we have had for a long time!! Didn't change a thing, it was as good as it gets just as it is, What a great combination, anchovies, garlic and wine, what elegance, finer than any fine resturant! Thanks for sharing.