Braised Broccoli with Garlic, Anchovies & Wine |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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!! 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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