Quick-Braised Broccoli with Sun-dried Tomatoes and Goat Cheese
If you have about 45 minutes to spend in the kitchen, Quick-Braised Broccoli with Sun-dried Tomatoes and Goat Cheese might be an amazing gluten free and lacto ovo vegetarian recipe to try. For 86 cents per serving, you get a side dish that serves 6. One serving contains 117 calories, 5g of protein, and 9g of fat. If you have vegetable oil, oil packed sun dried tomatoes, pine nuts, and a few other ingredients on hand, you can make it. 823 people were glad they tried this recipe. It is brought to you by Vegetarian Times. With a spoonacular score of 97%, this dish is spectacular. Try Quick-Braised Broccoli With Sun-Dried Tomatoes and Goat Cheese, Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes, and Artichoke, Sun Dried Tomatoes and Goat Cheese Pizza for similar recipes.
Servings: 6
Ingredients:
2 Tbs. balsamic vinegar
2 large heads broccoli (1 lb.), cut into small florets
¼ cup crumbled goat cheese (2 oz.)
¼ cup oil-packed sun-dried tomatoes, drained and sliced
2 Tbs. pine nuts
1 ½ Tbs. vegetable oil
Equipment:
frying pan
bowl
Cooking instruction summary:
1. Toast pine nuts in dry skillet over medium heat 3 to 4 minutes, stirring occasionally. Transfer to large bowl.2. Heat oil in same skillet over medium-high heat. Add broccoli, and cook 2 minutes, 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 minutes, or until water has evaporated and broccoli is tender.3. Transfer 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.
Step by step:
1. Toast pine nuts in dry skillet over medium heat 3 to 4 minutes, stirring occasionally.
2. Transfer to large bowl.
3. Heat oil in same skillet over medium-high heat.
4. Add broccoli, and cook 2 minutes, 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 minutes, or until water has evaporated and broccoli is tender.
5. Transfer 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.
6. Drizzle vinegar over top, and serve warm.
Nutrition Information:
covered percent of daily need
