This simple dish makes a satisfying weeknight supper when served over brown rice or quinoa. Sautéing the broccoli before steaming it helps caramelize its natural sugars and gives it a fuller, richer flavor.
YIELD: SERVES 6
2 Tbs. pine nuts
1½ Tbs. vegetable oil
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. balsamic vinegar
- Toast pine nuts in dry skillet over medium heat 3 to 4 minutes, stirring occasionally. Transfer to large bowl.
- 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 ⅓ cup water; cover tightly with lid. Steam broccoli 4 minutes, or until water has evaporated and broccoli is tender.
- 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.
GLUTEN-FREE
30 MINUTES OR LESS
NUTRITION INFORMATION
Calories: 115
Protein: 5 g
Total Fat: 8 g
Saturated Fat: 2 g
Carbohydrates: 7 g
Cholesterol: 4 mg
Sodium: 74 mg
Fiber: 3 g
Sugar: 0 g
