Smothered Broccoli with White Wine

Sophie Grigson's recipe brings out its full sweetness of broccoli, slow-cooked with olives, garlic and sun-dried tomatoes, and topped with Parmesan cheese
By Sophie Grigson
Smothered Broccoli with White Wine
  • Rating:
  • Serves: 6 as a starter or side dish
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 750 g broccoli
  • 5 tbsp olive oil
  • 6 cloves garlic, peeled
  • 6 pieces sun-dried tomatoes
  • 10 black olives, halved and pitted
  • 2 dried chillies, deseeded and crumbled
  • 250 ml dry white wine
  • black pepper
  • 40 g parmesan, shaved into wafers


1. Cut the woody ends off the broccoli stems. Leave thinner stems up to 1cm in diameter whole; cut thicker ones in half or quarters lengthways. Cut each piece in half.

2. Cover the base of a wide, deep, heavy frying pan or saucepan, with a thin layer of olive oil.

3. Place a thick layer of broccoli in the pan, scatter over half the garlic, the sun-dried tomatoes, olives, chillies, half the remaining olive oil, and salt and pepper to taste. Repeat the layers, then pour over the wine.

4. Cover and cook over a gentle heat for 40 minutes to an hour until the liquid has almost completely evaporated. Remove the lid towards the end if necessary.

5. Spoon the mixture into a serving dish and scatter with the Parmesan shavings.

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