Broccoli drowned in red wine!
Well I missed meatless monday by one day, so it’s meatless tuesday! Life, work, school and everything else has made a little less frequent at posting, sorry!
Broccoli Affogati means drowned broccoli in Italian. I pretty much love cooking with red wine, especially drowning food in it if that wasn’t already obvious. So, I had some left over red wine, some broccoli and thought, I’m sure these two would go great together!
You can really use any red wine you like but the spicier the better and more flavor you will have! This is such an easy dish, but it gives your broccoli an elegant punch that no one will be expecting!
The Innards:
- 4 cups Broccoli florets
- 1/2 White Onion, thinly sliced
- 1 glass Red Wine (6 oz)
- 1 clove Garlic
- 1 TBSP Olive Oil
- 2 TBSP fresh Parsley, chopped
- 1/4 cup Parmesan cheese, grated
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4
Calories per serving: 155, Carbs: 12, Fat: 5, Protein: 9
How to Make the Broccoli:
1. Thinly slice your onion and chop your garlic while heating oil in deep skillet on medium high heat.
2. Cook the onions and garlic until soft, about 5 minutes.
3. Add in the broccoli and pour the red wine.
4. Bring to a simmer and cook covered for about 15 minutes until the wine has all been absorbed into the broccoli and the broccoli is soft.
5. Remove the skillet from the heat and add in your cheese and fresh parsley and serve!
Bon Appétit!
Filed under: Meatless Monday, Sides, The Fit Foodie Tagged: broccoli, broccoli affogati, cooking, drowned broccolid, drunk broccoli, food, meatless monday, red wine broccoli, vegan, vegetarian 
