Best 4 Broccoli In Wine Recipes

Immerse yourself in a culinary adventure with our comprehensive guide to preparing broccoli in wine. Discover a symphony of flavors as we present three delectable recipes that showcase the versatility of this classic combination. From the simplicity of sautéed broccoli in white wine to the richness of broccoli in red wine sauce, and the tantalizing fusion of broccoli in Chinese wine, each dish promises a unique gustatory experience. Whether you're a seasoned chef or a novice cook, our easy-to-follow instructions and insightful tips will guide you towards creating restaurant-quality broccoli dishes that will impress your family and friends. Get ready to embark on a culinary journey that celebrates the harmonious blend of broccoli and wine.

Here are our top 4 tried and tested recipes!

BROCCOLI WITH GARLIC AND WHITE WINE: BROCCOLI CON AGLIO E FRASCA

Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca image

Make and share this Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca recipe from Food.com.

Provided by JoJoStar

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1 lb broccoli, cut into spears, lengthwise
6 ounces dry white wine
1 tablespoon red chili pepper flakes (optional)
1 lemon, zest of

Steps:

In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling.
Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender.
Use the wine to slow the cooking down if the garlic begins to brown.
When the broccoli is tender, add the chili flakes and zest.
Place on platter and enjoy!

BROCCOLI IN WINE

Broccoli in Wine image

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

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 5

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

Steps:

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.

BROCCOLI SALAD WITH GARLIC AND SESAME

Broccoli Salad With Garlic and Sesame image

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.

Provided by Melissa Clark

Categories quick, salads and dressings, side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

Steps:

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

Roasted Broccoli With Vinegar-Mustard Glaze image

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

Provided by Ali Slagle

Categories dinner, lunch, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 tablespoon unsalted butter
1 tablespoon sherry or red wine vinegar
1 teaspoon Dijon mustard

Steps:

Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

Tips:

Choose the right broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellow or wilted florets.
Prepare the broccoli properly: Cut the broccoli into bite-sized florets and wash them thoroughly. You can also blanch the broccoli for a few minutes to help retain its color and nutrients.
Use a good quality white wine: The wine you use will have a big impact on the flavor of the dish, so it's important to choose a good quality white wine. Look for a wine that is dry and has a fruity flavor, such as a Sauvignon Blanc or Pinot Grigio.
Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp, but not mushy. Overcooked broccoli will lose its flavor and nutrients.
Serve the broccoli immediately: Broccoli is best served immediately after it is cooked. This will help to preserve its flavor and texture.

Conclusion:

Broccoli in wine is a delicious and healthy side dish that can be enjoyed as part of a weeknight meal or a special occasion dinner. It is a versatile dish that can be easily customized to your liking. By following these tips, you can make a perfect broccoli in wine dish that your family and friends will love.