Braised Broccoli with Garlic and Wine

I have always really liked broccoli. When I was growing up, I have memories of my grandmother making me sit at the table until I ate all of my spinach (which I now love), but I never had a problem with broccoli. Of course, it wasn't hard to eat growing up when I had ranch dressing to dip it in (which I try not to do anymore as much as I can help it), but I have since learned to appreciate it for it's nutritional value just by itself and it also just tastes pretty good!

This was the first time I have ever braised broccoli. It was pretty tasty! I made it as a side dish to go along with a recipe that I've made several times in the past: Roasted Chicken with Herbs. ::drool:: I can't help but brag about how delicious the chicken was. If you haven't made that recipe yet, you need to plan to make it soon! It is so easy and SO DELICIOUS! The hardest part is having your home smell amazing for 2 hours while it roasts in the oven.

Anyways, back to the recipe in focus... this broccoli recipe had a terrific flavor to it. The flavor of the wine especially came though and paired very well with the flavor of the broccoli. A full glass of the same wine also paired very well with the whole meal! Haha!

If you need an easy, healthy side to fix with your next dinner, then look no further! Give this one a try!

(Side note: I did not use anchovies when I made this.)

How to Cook Everything: Simple Recipes for Great Food
Published by Macmillan Publishing in 1998.

Time: 30 minutes  Yield: 4 servings

3 tablespoons olive oil
3 anchovies, minced (optional)
1 teaspoon minced garlic
About 1 1/2 pounds broccoli, trimmed and cut up
1 cup dry white wine
Salt and freshly ground black pepper to taste

1. Place the oil in a large, deep skillet that can later be covered and turn the heat to medium. Add the anchovies and the garlic and cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, 3 to 5 minutes.
2. Add the broccoli and cook, stirring, for 3 or 4 minutes. Add the wine and let it bubble away for a minute or two. Cover, turn the heat to medium-low, and cook for 2 or 3 minutes.
3. Uncover, return the heat to medium, and cook until most of the wine has evaporated and the broccoli is tender, about 5 minutes more. Season to taste (you will not need much salt) and serve hot or at room temperature.