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Ingredients
- 1 bunch fresh broccoli (1 1/2 lb.)
- 2 c. onion, sliced very thin
- 1/2 c. fresh Parmesan cheese, cut into thin slivers with swivel peeler
- 1/3 c. extra virgin olive oil
- 1 c. dry, robust red wine
Directions
- Separate broccoli flowerets from stalk. Divide large ones. Peel dark green skin from stalks and cut in 1/4 inch thick strips.
- In large saute/fry pan, cover bottom with thin layer of onions. Over this spread layer of broccoli stalks, dot with Parmesan slivers. Sprinkle on a little salt if you like. Moisten with thin stream of extra virgin olive oil.
- Repeat above procedure till ingredients are used up. Save flowerettes for top layer. Add in red wine. Cover, cook 1 hour over medium low heat on top of stove, or possibly till all wine has evaporated. Don't stir. Serve promptly. Don't reheat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 194 | 73% |
| Total Fat 21.97g | 27% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 224mg | 9% |
| Potassium 384mg | 11% |
| Total Carbs 11.5g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.88g | 3% |
| Protein 7.99g | 13% |
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