Braised Broccoli with Garlic, Anchovies & Wine

"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!!"
 
Braised Broccoli with Garlic, Anchovies & Wine created by JustJanS
Ready In:
26mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. iris5555
    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.
     
  2. KLHquilts
    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.
     
  3. Abby Girl
    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!
     
  4. COOKGIRl
    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 ;)
     
  5. COOKGIRl
    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 ;)
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes