Red Wine Butter Broccoli

Shamelessly stolen from Ashley Christensen’s Poole’s Cookbook. This is a really good way to eat broccoli, especially if you have become tired, as I have, of the vegetable.


1 – 1 1/2 pound broccoli, cut into florets and stem peeled, halved lengthwise and cut diagonally 1/4 inch thick

2-3 cloves peeled and very thinly sliced

1/4 cup neutral flavored oil or light flavored olive oil

1/2 cup red wine (I have used SCMV cabernet sauvignon as well as a SCMV grenache)

3 tablespoons good quality butter, cut into pea-sized bits and kept good and cold

Salt and pepper 

Squeeze of lemon juice


Heat a 10 – 12 inch sauté pan over medium-high heat. When pan is good and hot, add the oil.

When shivering, add garlic and cook, stirring all the while, until fragrant, around 20 seconds.

Add broccoli, toss to coat with oil and garlic, and raise heat to high.

Season with some salt, and cook, tossing every so often, for about 2 minutes. You want to get broccoli a little crisp here and there but not burn the garlic or the flavor becomes acrid.

After 2 minutes, add the wine. Bring to a boil, then lower heat to medium-low and simmer, reducing wine by 50%. This ought to take around 5 minutes. If wine reduces too quickly, add a splash or two. 

After 5 minutes, ensuring that the volume of is around a 1/4 cup a little less, scatter the butter over the broccoli, and swirl the pan to incorporate the butter into the reduced wine. Should take around 60-90 seconds total. Toss to coat contents of pan. 

Remove pan from heat, season with a little more salt and several cranks of fresh ground pepper, squeeze the lemon juice over, toss once more, and serve right away.


Serves: 4

Source: Chef Andrew E Cohen