This Creamy Baked Broccoli with Tomatoes and Kale is a comforting and nutritious dish perfect for any meal. With tender broccoli florets, vibrant baby kale, and juicy tomatoes enveloped in a creamy sauce and topped with gooey mozzarella, this casserole-style dish is easy to prepare and irresistibly delicious.
Ingredients
- 1 large head of broccoli, separated into florets
- Olive oil, as needed
- A handful of baby kale leaves
- 1 small onion, finely diced
- 7 cloves of garlic, minced
- 12 cherry or grape tomatoes, halved
- A small knob of butter
- Salt, to taste
- 1 teaspoon thyme
- 150 ml cream
- 1 tablespoon flour
- Shredded mozzarella cheese
Instructions
- Prepare the Vegetables : Preheat your oven to 375°F (190°C). Toss the broccoli florets with a drizzle of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 10 minutes, or until slightly tender.
- Sauté the Aromatics : In a large skillet, heat a small knob of butter and a drizzle of olive oil over medium heat.
- Wilt the Kale and Tomatoes : Add the baby kale leaves and halved cherry tomatoes to the skillet. Cook for 2–3 minutes until the kale wilts slightly and the tomatoes soften.
- Make the Cream Sauce : Sprinkle the flour into the skillet and stir well to coat the vegetables. Gradually pour in the cream, stirring constantly to avoid lumps.
- Combine and Assemble : Add the roasted broccoli to the skillet, tossing gently to coat the florets in the sauce.
- Add Cheese and Cook: Evenly distribute the shredded mozzarella over the dish. Bake for 15-20 minutes, or until the cheese has melted and turned golden brown.
- Cool and Serve : Allow the dish to cool for a few minutes before serving. Enjoy as a side dish or a light main course.
Conclusion
This Creamy Baked Broccoli with Tomatoes and Kale combines wholesome vegetables with a rich, cheesy sauce for a dish that’s both satisfying and packed with nutrients. Serve it alongside grilled chicken or fish, or enjoy it as a vegetarian centerpiece for a hearty and delicious meal.
Creamy Baked Broccoli with Tomatoes and Kale
A baked vegetable dish featuring broccoli, kale,and tomatoes in a creamy sauce, topped with mozzarella cheese for a satisfying,flavorful meal.
Ingredients
- 1 large head of broccoli separated into florets
- Olive oil as needed
- A handful of baby kale leaves
- 1 small onion finely diced
- 7 cloves of garlic minced
- 12 cherry or grape tomatoes halved
- A small knob of butter
- Salt to taste
- 1 teaspoon thyme
- 150 ml cream
- 1 tablespoon flour
- Shredded mozzarella cheese
Instructions
- Prepare the Vegetables : Preheat your oven to 375°F (190°C). Toss the broccoli florets with a drizzle of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 10 minutes, or until slightly tender.
- Sauté the Aromatics : In a large skillet, heat a small knob of butter and a drizzle of olive oil over medium heat.
- Wilt the Kale and Tomatoes : Add the baby kale leaves and halved cherry tomatoes to the skillet. Cook for 2–3 minutes until the kale wilts slightly and the tomatoes soften.
- Make the Cream Sauce : Sprinkle the flour into the skillet and stir well to coat the vegetables. Gradually pour in the cream, stirring constantly to avoid lumps.
- Combine and Assemble : Add the roasted broccoli to the skillet, tossing gently to coat the florets in the sauce.
- Add Cheese and Cook: Evenly distribute the shredded mozzarella over the dish. Bake for 15-20 minutes, or until the cheese has melted and turned golden brown.
- Cool and Serve : Allow the dish to cool for a few minutes before serving. Enjoy as a side dish or a light main course.