This. Broccoli. Right. Here.
It has it all: it’s simple, delicious, healthy, and fast. You can whip this bad boy up in under 15 minutes {while sipping your wine}. It’s very light and healthy, but tasty enough so you don’t know a difference!
I got Mario’s unbelievable cookbook for Christmas a couple of years ago, and to my dismay, I haven’t cooked from it until now. I’m so sad that I waited so long. He uses simple ingredients {okay, there are recipes with ox tongue, too} and teaches you to make something incredible with them. We had our broccoli with his recipe for Devil’s Chicken and some easy orzo pasta.
Broccoli Sautéed in Wine and Garlic – Broccoli al Frascati
6 tbs. olive oil
4 cloves garlic, sliced
3 lbs. broccoli, cut into spears
1 cup dry white wine
1 tbs. red pepper flakes (leave this out or use less if you don’t like heat)
Zest of 1 lemon
Zest of 1 orange
In a large Dutch oven or sauté pan, heat the olive oil and garlic over medium-high heat until fragrant. Add the broccoli, stir to coat with oil, and cook until stalks are tender, 8-10 minutes. Toss frequently and add wine gradually to keep the broccoli from browning. Once broccoli is tender, add the red pepper flakes and zests, tossing well. Serve immediately or cover to keep warm.