Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts

Name: Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 heads broccoli (about 1 1/2 lb.), trimmed and cut into florets; 1 ⁄ 4 cup toasted pine nuts; 2 tsp. champagne vinegar; 2 tbsp. olive oil; 1 ⁄ 2 cup sun-dried tomatoes packed in oil, drained and thinly sliced; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

LAURA SANT

Sun-dried tomatoes, toasted pine nuts, and a splash of champagne vinegar add a bright punch to a simple side dish of steamed broccoli.

Ingredients

3 heads broccoli (about 1 1/2 lb.), trimmed and cut into florets
¹⁄₄ cup toasted pine nuts
2 tsp. champagne vinegar
2 tbsp. olive oil
¹⁄₂ cup sun-dried tomatoes packed in oil, drained and thinly sliced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Bring 1" of water to a boil over high heat in a 4-qt. saucepan. Place a small rack or steaming basket in bottom of pot. Transfer broccoli to the saucepan; cover and steam over medium-high heat until bright green, about 3 minutes. Using tongs, transfer broccoli to a bowl with pine nuts, vinegar, oil, tomatoes, salt, and pepper; toss to combine before transferring to a serving platter.