Quick-braised Broccoli with Sun-dried Tomatoes and Goat Cheese

A few months ago my girlfriends and I got together for a "cooking night" where we would all work together to make several healthy recipes which we could eat during the week. I selected Quick-braised Broccoli with Sun-dried Tomatoes and Goat Cheese from the April, 2010 issue of Vegetarian Times.

The recipe note in the magazine suggests to serve it over whole grains like brown rice or quinoa. I ate it with barley, one of my favorites, but my friends were eating it just as it is. We all loved it and I find that I make this every few weeks. I find cutting broccoli a challenge but I've been making this so often that I'm starting to get the hang of it!

Quick-braised Broccoli with Sun-dried Tomatoes and Goat Cheese 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.) 1/4 cup oil-packed sun-dried tomatoes, drained and sliced 2 Tbs. balsamic vinegar

Toast pine nuts in a 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 1/3 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.

Nutritional information as published in magazine:
Per 1-cup serving: 115 Cal; 5 G Prot; 8 G Total Fat (2 G Sat Fat); 7 G Carb; 4 MG Chol; 74 MG Sod; 3 G Fiber