Creamy Baked Broccoli with Tomatoes and Kale

Ingredients

• 1 large head of broccoli, cut into florets
• Extra virgin olive oil
• Small bunch of baby kale
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 12 cherry or grape tomatoes, halved
• Knob of butter
• Salt, to taste
• 1/4 teaspoon thyme
• 150 ml heavy cream
• 1 tablespoon all-purpose flour
• Shredded mozzarella cheese

Preparation

1. Prepare the Broccoli:
   • Preheat the oven to 400°F (200°C).
   • Toss the broccoli florets with olive oil in a large bowl until evenly coated.
2. Sauté the Vegetables:
   • Heat a little olive oil in a large skillet over medium heat.
   • Sauté the chopped onion for about 5 minutes until translucent.
   • Add minced garlic and sauté for another minute until fragrant.
   • Add tomatoes and baby kale to the skillet, tossing until tomatoes start to soften and kale wilts slightly.
3. Make the Creamy Sauce:
   • Push the vegetables to one side of the skillet and add the knob of butter to the cleared space.
   • Sprinkle flour over the melted butter and stir to form a roux.
   • Gradually pour in the heavy cream, stirring continuously until a thick sauce forms.
   • Season with thyme and salt to taste.
4. Combine and Bake:
   • Add the broccoli florets to the skillet with the creamy sauce, stirring until well combined.
   • Transfer the mixture to a baking dish and spread it out evenly.
   • Sprinkle shredded mozzarella cheese on top.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes or until the broccoli is tender and the cheese is melted and golden brown.

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