• 1 to 2 bunches (about 4 heads) broccoli
• water to cover
• salt
• ½ cup dry white wine
• 4 tablespoons olive oil
• 5 scallions, minced
• 2 tablespoons parsley, minced
• 2 garlic cloves, crushed
• juice of 2 lemons
• 2 teaspoons thyme
• 1 tablespoon peppercorns

Wash the broccoli, pull off the leaves, cut off the tough base of the stems, and pare the stems with a vegetable peeler. Blanch in a large pot of salted water for 10 minutes. Rinse under cold water and drain. Cut in 2-inch pieces.

Put the wine, olive oil, scallions, parsley, garlic, lemon juice, thyme, and peppercorns in a pan, and simmer, covered, for 20 minutes. Add the broccoli and cook, uncovered, for 2 minutes more (the broccoli should be slightly crisp).

Check the seasoning and pour in a shallow dish. Serve at room temperature or slightly chilled.