Thursday, February 5, 2009

Braised Broccoli with Garlic and Wine, HTCE p544

We eat a lot of broccoli, and I had some on hand that I wanted to use. We pretty much always steam it, occasionally par-steam and stir-fry. I am always looking for new ways to cook vegetables. HTCE did not disappoint, offering up Braised Broccoli with Wine and Garlic. I’ve never braised broccoli so I was curious how this would turn out. Since we also had about a cup of wine, this recipe was a perfect fit. Anchovies are listed as optional in the recipe but anchovies are never optional for us. We make a lot of pizza and they are a regular pantry item for us.

The recipe is very easy to cook and the flavor was great. One odd thing is that the broccoli turned a golden yellowish color where it was submerged in the braising liquid. I was concerned that it over cooked, but it was just a color change. I added an extra anchovy and didn’t add any salt.


  1. I was skeptical about this recipe at first, but it was so delicious I think I want to braise all my veggies in wine and garlic from now on.

  2. That looks amazing. How long did you braise it?

  3. maybe about 7-10 minutes. I think I added a little more wine than the recipe called for so it took a while for it to boil. I usually just cook them until I can poke a paring knife through the stem.