I’ve been getting broccoli pretty much every week in my organics delivery box, and most of the time the Mr. and I munch on it raw with some dip. This week I wanted to have it warm with lots of flavour. I adapted the following recipe from one I found on the American Institute for Cancer Research website.
2 tbsp olive oil
6 garlic cloves, minced
1 tsp dried rosemary
2 cups white button mushrooms, sliced
1/2 cup white wine or vegetable broth
4 cups broccoli, cut up into florets and stems into small chunks
Salt, black pepper, and cayenne pepper, to taste
In a saucepan, heat olive oil over medium heat. Add garlic and rosemary and cook for about 30 to 40 seconds. Add mushrooms and cook for 3 minutes to soften and release their juice.
Add the white wine and broccoli and cook for about 4 minutes, covered. I like my broccoli to still be crisp but if you like it cooked more, then leave it on the heat for another minute or so. Season to taste with salt, black pepper, and cayenne pepper.
I also sprinkled some pine nuts on top (not pictured), but then again I put pine nuts on everything. I blame it on my Lebanese roots. So it’s optional!