Braised Broccoli with Sun Dried Tomatoes

I was looking for fun ways to use broccoli and came up with this. I had it as a main dish, and boy was it AMAZING! I was very pleasantly surprised. For those of you who can't see using this as a main dish you definitely need to try it as a side at the very least.

*to make it vegan/ dairy free, just leave out the cheese

The original recipe serves 6, since we are two I cut the quantities down by quite a bit

Ingredients:

Broccoli, 1/2 lb or so, cut into small florets

1/3 cup of water

1 TBS Pine nuts 

3/4 TBS olive oil

1/8 cup crumbled cheese (such as goat, we used feta)

1/8 cup oil packed sun dried tomatoes, drained and sliced

1 TBS Balsamic Vinegar

Method:

Toast pine nuts in a dry skillet over medium heat for 3-4 minutes stirring occasionally, then transfer to a large bowl

Heat oil in the above skillet, add broccoli and cook 2 minutes, or until florets are evenly coated with oil and beginning to soften and brow, stir constantly.

Carefully add 1/3 cup of water, cover with a tight fitting lid. Steam broccoli for about 4 minutes or until water is gone and broccoli is tender.

 Transfer the broccoli to the bowl with the pine nuts, if desired season with salt and pepper. Mix in the cheese and sun dried tomatoes. Drizzle the vinegar over the top.

*The picture is my portion, not the entire haul