Broccoli Sauteed with wine and garlic (Rome)

Vegeterian

Ingredients

Broccoli - 2 pounds

Salt

Olive oil - 5 tbsps

Garlic, finely chopped- 2 cloves

Pepper

Dry white wine - 2 cups

Clean the broccoli, discarding any coarse leaves but retaining tender ones. Divide the heads into small pieces and wash well in cold water, then leave in cold salted water, then leave in cold salted water until ready to be cooked. Drain well.

Heat the oil in a large pan and saute the garlic until golden but not brown. Add the broccoli leaves, season to taste with salt and pepper, and continue to saute gently until the leaves are tender. Add the heads and more salt and pepper if required. Pour in the wine, bring to the boil slowly and cook gently, stirring occasionally, until tender. Serve very hot, either as a vegetable by itself, or as an accompanied to boiled or roast meat.

Serves 4-6