Start by rinsing your broccoli florets under cold water. Cut them into bite-sized pieces if they are large. This helps them cook evenly and makes them easier to eat.
In a large pot of salted boiling water, add the broccoli florets. Blanch them for about 2-3 minutes until they are bright green and slightly tender. Drain and immediately immerse them in ice water to stop the cooking process. This keeps the broccoli crisp and vibrant.
In a large skillet, heat a splash of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn; you want it to be golden and aromatic.
Once the garlic is ready, add the sun-dried tomatoes and chopped plum tomatoes to the skillet. Stir everything together and let it cook for about 3-4 minutes until the tomatoes start to soften and release their juices.
Now, add the blanched broccoli to the skillet. Pour in the low-fat milk and season with salt and pepper. Gently stir to combine all the ingredients, allowing the flavors to meld. Cook for an additional 2-3 minutes, just until everything is heated through.
Once everything is well combined and heated, remove from the heat. Serve the Broccoli & Sun-Dried Tomatoes hot as a side dish or over grains like quinoa or brown rice for a complete meal. Enjoy every bite!
