California is a mix of city people, seamen and wine makers. Just a short drive from San Francisco is wine country, Sonoma County. Not only is it breathtakingly beautiful, it produces some of the finest American wines. While visiting the area, the Foppiano family prepared a feast of wild pork, broccoli in wine and much more. Kevin Brauch, The Thirsty Traveler
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup olive oil
- 2 large cloves garlic, finely chopped
- 1 large bunch broccoli, cut into floret
- 1 1/2 cups Sauvignon Blanc
- Salt and freshly ground pepper
Instructions
- In a heavy skillet, heat oil. Remove from heat and add the finely chopped garlic. Stir for 30 seconds, and return skillet to low heat. Add the broccoli and toss until broccoli is coated with oil. Add the Sauvignon Blanc, and salt and pepper, to taste. Simmer uncovered for 5 minutes. Cover and simmer 15 minutes. Transfer the broccoli to a heated bowl with a slotted spoon. Boil the liquid in the skillet over high heat until reduced to 1/2 cup. Pour liquid over broccoli and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 174 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 457 mg |
| Serving Size | 1 of 6 servings |
| Calories | 174 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 457 mg |
Reviews
I have been using this recipe since I originally saw it on “The Thirsty Traveler”. It is a favorite of my family and I use it for get-togethers as well.
I don’t know what possessed me to try this twice–covering the broccoli and cooking 15 minutes turns it “canned food green.”