Pic of Broccoli cooked in red wine

Broccoli cooked in red wine

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Broccoli cooked in red wine

Side Serves 4 1h 10 min
This unusual way of slow-cooking broccoli makes a limp looking but fantastically flavourful dish. Eat with warm bread as a starter straight from the oven, or serve as a pasta sauce – the pungent flavours go especially well with wholegrain spaghetti.


  • 500g calabrese broccoli
  • 175g onion, thinly sliced
  • 50g pitted black olives, halved
  • 4 anchovy fillets, roughly cut
  • 50g Parmesan, cut into slivers
  • 4 tbsp olive oil
  • 175ml red wine
  • salt and pepper


Prep time: 10 min
Cooking time: 1h
  • Step 1

    Separate the broccoli florets from the stalks. Peel the dark green skin from the stalks and cut into strips lengthways, about ½cm thick. Divide larger floret clusters into two.
  • Step 2

    Using a shallow pan (with a tight-fitting lid), layer up the ingredients, starting with a thin layer of onions, and seasoning as you go.
  • Step 3

    Over this spread a layer of broccoli stalks. Dot with a few olives, a few anchovy pieces and slithers of Parmesan. Drizzle a little olive oil over everything.
  • Step 4

    Repeat with the stalks and onions, saving the broccoli florets for the top layer.
  • Step 5

    Add the red wine, cover and cook for 45 minutes over a low heat. Remove the lid and cook for another 15 minutes, or until most of the moisture has evaporated.
  • Step 6

    The broccoli does have a dull looking, limp appearance at this stage but it is delicious!

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