Quick-Braised Broccoli With Sun-Dried Tomatoes and Goat Cheese

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“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!!!”

Ingredients Nutrition

  • 2 tablespoons pine nuts
  • 1 12 tablespoons vegetable oil
  • 2 large head of broccoli, cut into small florets (1lb)
  • 13 cup water (may sub veggie broth)
  • 14 cup crumbled goat cheese (may sub feta)
  • 14 cup sun-dried tomato packed in oil, drained and sliced (I only use 2 T)
  • 1 tablespoon balsamic vinegar


  1. Toast the pine nuts in dry skillet over med heat 3 to 4 min, stirring occasionally. Transfer to large bowl.
  2. Heat 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.
  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.

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