Recipe: Broccoli in Wine Sauce (using white wine and orange juice)

BROCCOLI IN WINE SAUCE

FOR THE WINE SAUCE:
1 tablespoon butter
2 teaspoons olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup fresh orange juice
2 tablespoons freshly grated orange peel
FOR THE BROCCOLI:
3 pounds broccoli, large stalks trimmed and split lengthwise
1/2 teaspoon salt

Prepare the wine sauce in a large, heavy stainless-steel or enameled casserole or Dutch oven, by first melting the butter with the oil over moderate heat. Add the garlic and saute for 3 or 4 minutes, stirring frequently.

Then add the wine, orange juice, and orange peel. Reduce the orange mixture over high heat until thick and syrupy (about 6 to 8 minutes), stirring often.

Meanwhile, cook the broccoli, uncovered, in about 2 quarts of boiling salted water for approximately 10 minutes.

Drain the broccoli, put it in the casserole and toss gently until the broccoli is coated with sauce. Serve at once.

Adapted from source: The California Heritage Cookbook by The Junior League of Pasadena, 1976