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
- 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.
- 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.
- 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.
- 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.
- 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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