• Ingredients: 24
  • Serves: 6

Sicilian "drowned" broccoli with broccoli, olive oil, large white onions, thinly sliced, chopped fresh parsley, caciocavallo or sharp provolone cheese , finely diced, brine-cured black olives , pitted, coarsely chopped, anchovy fillets, chopped, dry red wine.

Ingredients

  • 2 lb. broccoli
  • 1/2 cup olive oil
  • 2 large white onions, thinly sliced
  • 6 tbsps. chopped fresh parsley
  • 4 oz. caciocavallo or sharp provolone cheese , finely diced
  • 16 brine-cured black olives , pitted, coarsely chopped
  • 10 anchovy fillets, chopped
  • 3/4 cup dry red wine

For 3/4 cup mixed herb pesto:

  • 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
  • 1/2 cup packed fresh basil leaves, washed well and spun dry
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. fresh rosemary leaves
  • 1 tbsp. fresh tarragon leaves
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup olive oil
  • 1/4 cup walnuts, toasted golden brown and cooled
  • 1 tbsp. balsamic vinegar

For salad

  • 24 large tortilla chips
  • Additional chopped fresh cilantro

For the wilted spinach

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and thinly slice lengthwise. Separate broccoli crowns into florets.

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  2. Step 2 Heat olive oil in heavy large Dutch oven over medium-high heat. Add broccoli stalks and florets, sliced onions and chopped fresh parsley and sauté until onions are tender, about 10 minutes.

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  3. Step 3 Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine and stir mixture to blend well.

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  4. Step 4 Uncover Dutch oven and cook broccoli until very tender and wine evaporates, about 15 minutes longer.

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Nutrition information

Calories 333 Carbohydrates 16 g (5%)
Fat 25 g (39%) Protein 12 g (23%)
Saturated Fat 6 g (30%) Sodium 518 mg (22%)
Polyunsaturated Fat 2 g Fiber 5 g (20%)
Monounsaturated Fat 15 g Cholesterol 19 mg (6%)