Braised broccoli with white wine and garlic makes a plain pound of broccoli taste like a restaurant side in seventeen minutes. It braises in dry white wine — Sauvignon Blanc — with basil and plenty of garlic.
Tired of boring, steamed broccoli? It’s time to elevate this humble green vegetable into a show-stopping side dish! With just a handful of pantry staples like garlic, olive oil, and a splash of white wine, you can create a fragrant, flavorful, and perfectly tender-crisp broccoli that will have everyone asking for seconds. I love pairing its bright, savory notes with something rich yet complementary, like a creamy Mushroom Quiche, allowing both dishes to shine.
Ingredients
• 1 bunch broccoli, about 1 lb / 450g
• 3 tablespoons / 45 ml (1.5 fl oz) olive oil
• 6 cloves garlic, finely chopped
• ½ teaspoon dried basil
• ½ cup / 120 ml (4.1 fl oz) dry white wine, such as Sauvignon Blanc
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Broccoli: Wash and dry the broccoli thoroughly. Cut the florets into uniform, bite-sized pieces. Peel the tough outer layer from the stalks, if desired, and slice them into ¼-inch thick coins.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and cook for about 1 minute until fragrant. Be careful not to let it brown, as it will become bitter.
3. Cook the Broccoli: Add the broccoli pieces and dried basil to the skillet. Sauté for 7 minutes, tossing occasionally, until the broccoli turns bright green and begins to get tender.
4. Deglaze and Steam: Pour in the white wine to deglaze the pan. Bring to a simmer, then cover the skillet and reduce the heat to low. Let it steam for 2-3 minutes, or until the broccoli is tender yet still has a slight crunch.
5. Serve: Transfer the broccoli and any remaining sauce to a warm serving dish. Season with salt and pepper to taste and serve immediately.
Nutritional Information
• Servings: 4
• Calories: Approximately 160 kcal per serving
• Protein: 4g
• Carbohydrates: 9g
• Fat: 11g
• Fiber: 4g
Pro Tips
• Don’t overcrowd the pan. Use a large enough skillet to ensure the broccoli sautés rather than steams, which helps develop a better flavor and texture.
• For an alcohol-free version, substitute the white wine with an equal amount of vegetable broth mixed with a teaspoon of lemon juice for acidity.
• Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.
• Ensure your broccoli is completely dry before adding it to the hot oil. This prevents splattering and helps it to sear nicely.
FAQ
Q: Can I make this broccoli recipe without wine
A: Absolutely. For a delicious alcohol-free version, substitute the ½ cup of dry white wine with an equal amount of vegetable broth. To replicate the bright acidity of the wine, simply add a teaspoon of lemon juice or white wine vinegar to the broth before deglazing the pan.
Q: How can I add more protein to make this a vegetarian main course
A: To transform this side into a complete vegetarian meal, consider adding a can of rinsed chickpeas or white beans to the skillet along with the broccoli. Alternatively, you can serve the finished dish over a bed of protein-rich quinoa or alongside pan-seared tofu or tempeh.
Q: Is this broccoli recipe vegan and what can I pair it with
A: Yes, this recipe is naturally vegan as it contains no animal products. While the serving suggestion of mushroom quiche is vegetarian, you can create a fully vegan meal by pairing this broccoli with dishes like creamy polenta with mushrooms, lentil shepherd’s pie, or a hearty vegan pasta.
Q: How do I store and reheat leftover sautéed broccoli
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To maintain its tender-crisp texture, we recommend reheating it in a skillet over medium heat for a few minutes until warmed through. Microwaving will work but may result in a softer texture.
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- Vegetarian Tarte Flambée with Lentils & Herb Cheese
Braised Broccoli with White Wine and Garlic
Ingredients
Method
- Prepare the Broccoli: Wash and dry the broccoli thoroughly.
- Cut the florets into uniform, bite-sized pieces.
- Peel the tough outer layer from the stalks, if desired, and slice them into ¼-inch thick coins.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat.
- Add the chopped garlic and cook for about 1 minute until fragrant. Be careful not to let it brown, as it will become bitter.
- Cook the Broccoli: Add the broccoli pieces and dried basil to the skillet.
- Sauté for 7 minutes, tossing occasionally, until the broccoli turns bright green and begins to get tender.
- Deglaze and Steam: Pour in the white wine to deglaze the pan.
- Bring to a simmer, then cover the skillet and reduce the heat to low.
- Let it steam for 2-3 minutes, or until the broccoli is tender yet still has a slight crunch.
- Serve: Transfer the broccoli and any remaining sauce to a warm serving dish.
- Season with salt and pepper to taste and serve immediately.
- Don't overcrowd the pan. Use a large enough skillet to ensure the broccoli sautés rather than steams, which helps develop a better flavor and texture.
- Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.
