1 pound fresh broccoli, cut into flowerets
2 Tbsp olive oil
2 garlic cloves (minced)
2 small tomatoes (chopped)
¼ cup sundried tomatoes (chopped)
¼ cup water
½ tsp sea salt (or to taste)
2 to 3 Tbsp crumbled goat cheese
2 Tbsp pine nuts
Heat olive oil in large sauté pan over medium high heat.
Add broccoli and stir-fry for about 2 to 3 minutes, until just beginning to soften.
Add garlic, fresh and sundried tomatoes, and ¼ cup water. Continue to stir until sauce in pan just begins to thicken, about 3 minutes more.
Reduce heat to medium and cover pan. Cook for about 2 to 5 minutes more, checking for doneness. (Broccoli should be crisp tender.) Season with sea salt.
Pour into serving bowl and top with goat cheese and pine nuts.