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!!"
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
26mins
Ingredients:
6
Serves:
4
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
  5. 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 ;)
     
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Tweaks

  1. 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

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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