Sauteed Broccoli with Sundried Tomatoes
(Makes 3-4 Servings)
- 4 sundried tomatoes
- 1 large lemon, juiced
- 1 bunch of broccoli, chopped into florets
- 4-5 cloves garlic, minced
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon basil
- 1 teaspoon oregano
- Sea salt, to taste
- Black pepper, to taste
MARINATE YOUR SUNDRIED TOMATOES. Chop your sundried tomatoes and place them into a small bowl. Juice large lemon and add to the sundried tomatoes. Allow the sundried tomatoes to marinate for 10-15 minutes to allow them to soften and absorb the lemon.
PREPARE YOUR BROCCOLI AND GARLIC. Chop your broccoli into bite-sized florets. Wash thoroughly in a colander. Set to the side. Mince your garlic.
SAUTÉ THE GARLIC AND BROCCOLI. Add 1-2 tablespoons of extra virgin olive oil to a pan and allow it to heat up over low heat. When the oil is warm, add the garlic. Allow the garlic to slowly cook in the warm oil for 2 to 3 minutes. When the garlic is fragrant and translucent, add the broccoli florets. Toss broccoli in the garlic and oil until fully coated.
ADD THE SUNDRIED TOMATO MIXTURE. Once the broccoli is coated in the garlic and oil, add the sundried tomato mixture, basil, oregano, salt, and pepper. Toss. Allow the broccoli to steam for 2 to 3 minutes, but be sure to leave al dente (firm and nearly raw to retain vital nutrients). At the end, I love to squeeze a little extra lemon over top! So delicious! Buon Appetito Sauteed Broccoli with Sundried Tomatoes!
