Prep 10 mins
Cook 16 mins
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!!
- 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.
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.
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.
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.