Pictured is the Broccoli Roman Style variation (below).
BROCCOLI ALLA FIORENTINA AND OTHER ITALIAN VARIATIONS
1 lb broccoli, washed and trimmed, heavy stalks (over ½ inch thick) split lengthwise up to flowerets, cooked uncovered 5 minutes in a small amount of boiling salted water, covered and cooked 10 to 15 minutes longer, or until just tender, drained
2 Tbsp olive oil
2 cloves garlic, sliced thin
¼ tsp salt
1/8 tsp pepper
Heat oil and garlic in a large skillet until garlic is lightly browned. Add drained broccoli to skillet, turn to coat with oil, and cook about 10 minutes, stirring occasionally. Season with salt and pepper. Serve hot.
BROCCOLI ROMAN STYLE
Above ingredients, plus 1 ½ C dry red wine
Follow recipe for Broccoli Florentine, but omit cooking broccoli in boiling water. Instead, cook broccoli in oil, with garlic, salt, and pepper, for 5 minutes. Add wine to skillet, cover, and cook over low heat about 20 minutes or until broccoli is tender, stirring occasionally.
SPINACH SAUTEED IN OIL
Ingredients for Broccoli Florentine, except 2 C chopped cooked spinach substituted for broccoli, also 1 Tbsp pinenuts or almonds, and 1 Tbsp raisins
Cook spinach in oil with garlic, salt, and pepper, adding pinenuts and raisins to mixture