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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