INGREDIENTS

INSTRUCTIONS

Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and
thinly slice lengthwise. Separate broccoli crowns into florets. Heat
olive oil in heavy large Dutch oven over medium-high heat. Add
broccoli stalks and florets, sliced onions and chopped fresh parsley
and saute until onions are tender, about 10 minutes. Mix in cheese,
chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry
red wine and stir mixture to blend well. Reduce heat to low, cover
Dutch oven and simmer  Uncover Dutch oven and cook broccoli until very
tender and wine  evaporates, about 15 minutes longer. Season broccoli
to taste with  salt and pepper and serve.  Serves 6.  Bon Appetit May
1995  Converted by MC_Buster.  Per serving: 1413 Calories (kcal); 114g
Total Fat; (75% calories from  fat); 32g Protein; 52g Carbohydrate;
34mg Cholesterol; 1749mg Sodium  Food Exchanges: 0 Grain(Starch); 1 1/2
Lean Meat; 9 Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients)
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Calories: 1909
Calories From Fat: 1368
Total Fat: 155.2g
Cholesterol: 129.2mg
Sodium: 4534.2mg
Potassium: 4293mg
Carbohydrates: 63.9g
Fiber: 8.9g
Sugar: 2g
Protein: 82.9g