Tangy Sun-Dried Tomatoes, Broccoli and Feta
July 20, 2010 in Side Dishes, Vegetables by Joyce Bunderson
A quick trip to the Mediterranean
Nutrition facts about feta cheese: 1/3 cup crumbled feta cheese about 130 calories; 10 grams of total fat, with 7 grams of saturated fat. This is not a freebee food, but do recognize that this recipe will likely be shared with a few guests. If four people share the recipe, it will mean that the saturated fat is a little less that 2 grams for each serving; the total fat 2.5 grams for each serving and the calories from fat would be about 33 calories per serving. It’s easier to ‘swallow’ than say a single four-ounce slice of pizza with 14 grams of fat (almost 6 times more fat than a serving of the broccoli with cheese), 6 of them saturated – and the plan is that you eat that slice all by yourself.
Tangy Sun-Dried Tomatoes, Broccoli and Feta
By Published: July 20, 2010
A quick trip to the Mediterranean Nutrition facts about feta cheese: 1/3 cup crumbled feta cheese about 130 calories; 10 grams of …
Ingredients
- 3 tablespoons sun-dried tomatoes packed in olive oil
- 1 teaspoon extra virgin olive oil if necessary
- 5 cups broccoli spears/tops
- 1/3 cup feta cheese crumbles
Instructions
- Sauté the tomatoes in a skillet, until the oil in heated.
- Add the broccoli, and sauté to coat the broccoli.
- Put a lid on the skillet, if necessary add a teaspoon or two of water to steam the broccoli.
- Stir every few minutes. When the broccoli is tender, put on serving dish and top with feta.
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