Ingredients
1 large broccoli, cut into florets
Olive oil
A handful of baby kale
1 small onion, diced
7 small cloves of garlic, minced
12 small tomatoes (cherry or grape tomatoes preferred), halved
A knob of butter
Salt, to taste
1 tsp thyme
150 ml cream
1 tbsp flour
Mozzarella cheese, shredded
Method
Prepare the Broccoli:
Preheat your oven to 200°C (400°F).
Wash and cut the broccoli into florets.
Place the florets in a large mixing bowl and drizzle with olive oil. Toss to coat evenly.
Sauté the Vegetables:
In a large skillet, heat a bit of olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for an additional minute until it releases its aroma.
Add Tomatoes and Kale:
Add the halved tomatoes and baby kale to the skillet.
Cook for 2-3 minutes until the tomatoes begin to soften and the kale wilts slightly.
Make the Creamy Sauce:
Push the vegetables to the sides of the skillet and add the knob of butter to the center.
Once melted, sprinkle the flour over the butter and stir to form a roux.
Gradually pour in the cream, stirring constantly, until the sauce thickens.
Season with salt and thyme.
Combine and Bake:
Add the broccoli florets to the skillet
and toss to coat with the creamy sauce.
Spoon the mixture into a baking dish and distribute it evenly across the surface.
Sprinkle the shredded mozzarella cheese over the top.
Bake to Perfection:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the broccoli is tender and the cheese is melted and golden brown.
Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Enjoy this creamy, cheesy, and nutritious dish as a main course or side.
Serving Suggestions
Serve alongside grilled chicken or fish for a complete meal.
Pair with a fresh green salad for a lighter option.
Cooking Tips
Ensure the broccoli is evenly coated with the olive oil for a consistent roast.
Add a pinch of nutmeg to the cream sauce for an extra layer of flavor.
Use freshly grated mozzarella for the best melting quality.
Nutritional Benefits
Broccoli: High in vitamins C and K, and provides dietary fiber.
Kale: Adds additional vitamins and
antioxidants.
Garlic and onions: Known for their immune-boosting properties.
Dietary Information
Vegetarian
Gluten-Free Option: Use gluten-free flour for the roux.
StorageStore leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
It’s a delicious way to incorporate more vegetables into your diet.
The creamy sauce and melted cheese make it a comforting and satisfying dish.
It’s versatile and can be served as a main dish or side.
Conclusion
This Creamy Baked Broccoli with Tomatoes and Kale is a wonderful addition to any meal. The combination of fresh vegetables, a rich creamy sauce, and melted mozzarella cheese creates a dish that’s both nutritious and indulgent. Enjoy this recipe with your family and friends, and savor the delightful flavors and health benefits it offers. Bon appétit!