Broccoli Sautéed in Wine and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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(Broccoli al Frascati) Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and headyjust the way the robust Romans like their food. Ingredients:
6 tablespoons extra-virgin olive oil |
4 cloves garlic, thinly sliced |
3 pounds broccoli, cut into spears |
1 cup frascati or other dry white wine |
1 tablespoon hot red pepper flakes |
grated zest of 1 lemon |
grated zest of 1 orange |
Directions:
1. 1. In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.
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