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Broccoli Sautéed in Wine and Garlic

Updated February 23, 2016
4.00

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Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Makes6 Servings

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 15 minutes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Moodstressed

Taste and Texturegarlicky, hot & spicy, savory, winey

Type of Dishvegetable

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 4 cloves garlic, sliced
  • 3 pounds broccoli, cut into spears
  • 1 cup Frascati or other dry white wine
  • 1 tablespoon hot red pepper flakes
  • Zest of 1 lemon
  • Zest of 1 orange

Instructions

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, tossing well and serve immediately.

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