This Creamy Baked Broccoli with Tomatoes and Kale is a delicious and nutritious dish that’s perfect for any meal. The combination of fresh broccoli, tender baby kale, and juicy tomatoes, all enveloped in a rich and creamy sauce, makes for a comforting and satisfying meal. Topped with melted mozzarella cheese, this dish is sure to be a hit with the whole family. Whether served as a main course or a side, it’s an excellent way to enjoy your vegetables.
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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.