Broccoli with Red Wine

Broccoli with Red Wine

Ingredients:
11/2 pounds broccoli crowns
1/3 cup olive oil
1 large onion, diced
3/4 cup dry red wine
8 anchovy fillets, finely chopped
3 tablespoons chopped fresh parsley
1/3 cup chopped pitted brine-cured black olives
3/4 cup grated sharp provolone cheese

Directions:
Freshly ground black pepper to taste
1. Rinse broccoli and break into florets. Heat olive oil in a large skillet over medium-
high heat. Add onion and broccoli and cook, stirring frequently, for 3 minutes, or until
onion is translucent. Scrape mixture into the slow cooker.
2. Add wine, anchovies, parsley, and olives to the slow cooker, and stir well. Cook
on Low for 4 to 6 hours or on High for 2 to 3 hours, or until broccoli is tender.
3. If cooking on Low, raise the heat to High. Stir in cheese, and cook for 15 to 30
minutes, or until cheese melts. Season to taste with pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute cauliflower for the broccoli and substitute white wine for the red wine.
When we think about vitamin C, citrus fruits usually come to mind. But a serving of broccoli contains
more than 200 percent of the RDA for vitamin C. No wonder it’s considered a “wonder food.”
Leeks Gratinée
Leeks are the mildest of the onion family, as well as the most elegant. And this is one
of the most elegant ways to serve them, topped with a crispy crust of cheese and
breadcrumbs after being braised in the slow cooker.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a
medium slow cooker