Steamed Broccoli In Basil, White Wine And Garlic Broth

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Steamed Broccoli In Basil, White Wine And Garlic Broth

 

1 bunch broccoli, 1 1/2 pounds

1/2 cup white wine

sea salt and freshly ground black pepper

1 tablespoon olive oil

4 cloves garlic, halved

1/4 teaspoon red pepper flakes, optional

1/2 cup packed fresh basil leaves

 

Clean and trim the broccoli. Cut off the large stems, peel and slice. Set

the sliced stems aside. Chop the florets in half lengthwise and keep in

large

clusters.

In a shallow saucepan with a lid, heat the olive oil over medium-low heat.

Add the garlic and cook, stirring, until golden, about 1 minute. Add the

sliced

broccoli stems and cook for 5 minutes. Add the basil and wine, and simmer

for 2 minutes. Add the broccoli florets, season with salt and black pepper

to

taste, and add the red pepper flakes, if desired. Add 1/4 cup of water,

cover, steam for 6 to 8 minutes, and serve.

Makes 4 servings.