Thursday, 25 February 2010
Eating more vegetables and less meat
Slow cooked Broccoli
Three heads of broccoli – in pieces.
Two red chillies or chilli flakes (I take out the seeds from the fresh chillies and I scrub my hands afterwards)
Six generous tablespoons olive oil
Eight sun-dried tomatoes cut up
Some olives halved and pitted
Three cloves of garlic sliced
250 ml red wine (or wine mixed with water)
Put it all in a big pot (oil first) and cook on gentle heat for 50 minutes with the lid on.
Serve with rice. This is what we’re having for supper tonight with the left over soup from yesterday.
A tip that Jana from Slovakia told me: the big thick white stem of the broccoli is the yummiest part. Peel it and cut into slices and leave around the kitchen in a bowl like carrot sticks. Yum yum yum delicious.