This typical Roman side dish is simple yet packs a punch in terms of flavour.Like many regional dishes, this is usually one of those that isn't followed according to a recipe but that families make to their taste. Some will infuse smashed whole garlic cloves in the olive oil, then remove them before adding the broccoli -- a good, mellow version for those who are a bit garlic-shy. Some add the wine before adding the garlic and chili, others may use red wine or water instead of white wine. And chili is entirely optional. Traditionally, this is always done with broccoli, but this technique lends itself well to other vegetables in the brassica family like cauliflower and romanesco broccoli. But why stop there? It's wonderful also with leafy greens such as kale and silverbeet.

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