Garden District Broccoli

• 1 large bunch broccoli
• 1 Tbsp. olive oil
• 1 large white onion, sliced
• 2 medium tomatoes, thinly sliced
• 1/2 c. sliced black olives
• 1 anchovy fillet, cut up into pieces
• 1/2 c. grated Romano cheese
• 1 c. dry red wine

1. Wash broccoli and cut the stalks lengthwise into thin pieces. In a heavy skillet, heat the olive oil and add a layer of sliced onion, tomatoes, black olives and anchovy.
2. Top with a layer of the broccoli and sprinkle with Romano cheese.
3. Repeat the process until all is used up, reserving a few pieces of anchovy.
4. Pour in the red wine.
5. Cover the skillet and cook over low heat for 10 to 15 minutes or until broccoli is just tender.
6. Garnish with remaining pieces of anchovy.
7. Serves 4 to 6.

broccoli, olive oil, white onion, tomatoes, black olives, anchovy fillet, romano cheese, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329909 (may not work)