Marry Me Broccoli
Servings 4
Equipment
- Large skillet
Ingredients
- ⅓ cup drained sun-dried tomatoes in oil chopped, + 2 tbsp oil from jar, divided
- 4 cups broccoli florets divided
- ¼ small yellow onion diced
- 1 clove of garlic minced
- ½ tsp Italian seasoning
- ¼ tsp paprika
- Pinch of crushed red pepper to taste
- Sea salt and freshly cracked black pepper to taste
- ½ cup + 2 tbsp broth vegetable or chicken
- 2 tbsp heavy cream
- 1½ tbsp fresh basil chopped, divided
- 2 tbsp Parmesan cheese grated, plus more for garnish
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium-high heat.
- Add 4 cups of broccoli florets in an even layer; cook, undisturbed, until browned, about 3 minutes.
- Stir and cook, stirring occasionally, 2-3 minutes. Transfer to a plate.
- Add the remaining tablespoon of sun-dried tomato oil to the same large skillet over medium-high heat.
- Add the onion and cook, stirring often for 3 minutes, until softened.
- Add the chopped sun-dried tomatoes, garlic, Italian seasonings, paprika, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
- Add the broth, heavy cream, 2 tablespoons of parmesan, and 1 tablespoon of chopped basil. Season with sea salt and freshly cracked pepper, to taste; mix well.
- Add the broccoli back to the large skillet, toss to coat evenly, reduce heat to medium, and cook for 2-3 minutes or until the broccoli is crisp-tender and the sauce has thickened.
- Pour into a serving bowl and serve with remaining chopped basil and freshly grated parmesan on top. Enjoy.