Sauteed Broccoli with Black Olive, Parmesan and Sun Dried Tomatoes
I created this sauteed broccoli recipe to make a simple side vegetable dish more interesting. We often take vegetable sides for granted by only steaming them or quickly frying them with a little butter. I think it’s great to have interesting sides to add fun and flavor to a simple steak or chicken breast. Omit the cheese to make this a vegetarian recipe. Serve this sauteed broccoli recipe as a side to my vegetable lasagna or tuna steak with tomato relish.
Sauteed Broccoli with Black Olive, Parmesan and Sun Dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Side
- Cuisine: Italian
Ingredients
Scale
- 2 cloves garlic (finely chopped)
- 2 tablespoons extra virgin olive oil
- 4 sun dried tomatoes (finely chopped)
- 3 cups broccoli (chopped)
- 5 black olives (pitted and finely chopped)
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a large frying pan, boil some water with a little salt. When the water is boiling, put the broccoli in, cover and boil for 3 minutes. Drain.
- Use the same pan and over high heat, add olive oil, garlic, sun dried tomatoes, olives, and pepper flakes. Fry for a minute and add broccoli. Fry for 2 minutes and transfer on to a plate. Let the broccoli cool of to room temperature. Sprinkle the parmesan and serve.
- Just like this recipe of sauteed broccoli with black olives and parmesan, these baked mushrooms are quick and easy to prepare.
Nutrition
- Calories: 222
- Saturated Fat: 3
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