We eat a lot of vegetables in our house, and with just two of us at home now, I usually always cook too much. Both my husband and I love to enjoy the leftover vegetables the following day for lunch, so having lots of leftovers around isn’t really a problem. One of my favorite ways to prepare vegetables such as beans, broccoli, cauliflower or asparagus is to lightly blanch them and then quickly sauté them in a mixture of olive oil, red pepper flakes, and seasonings. Since I was gifted with a box full of wonderful sun dried tomatoes, I also included some of these in this broccoli dish which brings a vibrant, sweet flavor to what could be a boring broccoli dish.
Deborah Mele 2013
Sauteed Broccoli With Garlic & Sun Dried Tomato
- 1 Large Head Broccoli
- 3 Tablespoons Olive OIl
- 3 Garlic Cloves, Thinly Sliced
- Salt & Pepper To Taste
- 1/2 Teaspoon Red Pepper Flakes
- 4 Tablespoons Sun Dried Tomato Pesto
- 3 Tablespoons Lightly Toasted Pine Nuts
- Cut the broccoli into individual florets, and cut stems into pieces roughly the same size as the florets.
- Place broccoli in large pot, and bring to boil in salted water to cover.
- Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender, then drain thoroughly.
- Heat olive oil in a skillet over medium heat and cook garlic for 1 minute.
- Add the pepper flakes, salt, pepper and sun dried tomato pesto, and mix well
- Add the drained broccoli and cook 3 to 4 minutes, stirring frequently, until broccoli is glazed and tender.
- Place the broccoli on a plater, and sprinkle the pine nuts on top.