Braised broccoli

This post is a public service announcement (wait...did I actually just link to that song?) because while this recipe might not be a full dinner, it makes an awesome side dish, especially if you have to bring it over somewhere else...

This weekend I went to potluck and was in charge of bringing a side dish (aside: other than the broccoli, other items included: salad, hummus and pita, olives, watermelon, and Little Caesar's pizza. Odd.), and what makes this dish amazing is that is tasty when hot but also excellent at room temperature. So, when everyone shows up late, it still works. How many veggie dishes can you really say that of?

Broccoli.
Or maybe a tree, hard to know.
 P.S. College folks: does anyone know what ever happened to the painting of me as a piece of broccoli?

So, to start off: cook 1 teaspoon minced garlic and 1 finely chopped shallot in 3 tablespoons of olive oil over medium heat. While waiting for the shallot to get reasonably soft (4-5 minutes, medium heat) chop up about 2 pounds of broccoli florets (stem works too, but I don't like it as much) into bite sized pieces, and then add to the olive oil/garlic/shallot. Cook for a bit less than 5, and then add 1 cup of dry white wine that has had 0.5 teaspoons of salt and some arbitrary amount of ground black pepper. Let the wine heat up and start bubbling off for 2 minutes, turn the heat down to medium-low, cover, and let simmer for 6 minutes.

Uncover, turn the heat back to medium, and let most of the remaining wine bubble away. Serve. Enjoy.
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Saddest moment of the week: I apparently convinced somebody to try making the most delicious pie ever, and then did not get to have any. Le sad.

Otherwise, though, life is good.

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Tastes better than it looks.

Verdict: Implicit in the above description.

Next week: I'll actually try to have an interesting new recipe.