1/1 Photo of Quick-Braised Broccoli With Sun-Dried Tomatoes and Goat Cheese
From Vegetarian Times, April 2010. They suggest serving over brown rice or quinoa for a great main course! Serves 6 as as side dish or 4 as a main dish. NOTE: I just made this again tonight and switched it up a bit. . .and liked it better. . .used veggie broth instead of the water for steaming, used only 2 T of sun-dried tomatoes, then added a little Greek Seasoning but didn't use the balsamic vinegar. I thought it was much better this way and I plan to use the leftovers for a frittata tomorrow!!!
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- 1Toast the pine nuts in dry skillet over med heat 3 to 4 min, stirring occasionally. Transfer to large bowl.
- 2Heat oil in same skillet over med high heat. Add broccoli and cook 2 min, or until florets are evenly coated with oil and beginning to soften and brown, stirring constantly. Carefully add 1/3 cup water; cover tightly with lid. Steam broccoli 4 min or until water has evaporated and broccoli is tender.
- 3Transfer broccoli to bowl with toasted pine nuts, and season with salt and pepper if desired. Sprinkle goat cheese over broccoli, and stir in sun-dried tomatoes. Drizzle vinegar over top and serve warm.
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Nutritional Facts for Quick-Braised Broccoli With Sun-Dried Tomatoes and Goat Cheese
Serving Size: 1 (229 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 191.4
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 119.0 mg
- Total Carbohydrate 22.3 g
- Dietary Fiber 8.4 g
- Sugars 5.3 g
- Protein 9.5 g
The following items or measurements are not included: