Riverford Wicked Leeks
Broccoli cooked in red wine recipe image

Print Broccoli cooked in red wine

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 & pepper


  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.
  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.
  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.
  4. Repeat with the stalks and onions, saving the broccoli florets for the top layer.
  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.
  6. The broccoli does have a dull looking, limp appearance at this stage but it is delicious!
want to cook with fresh ingredients? try one of our award winning veg boxes