Creamy Baked Broccoli with Tomatoes and Kale

Ingredients

• Florets from one large broccoli
• Extra virgin olive oil
• A small bunch of young kale
• One small onion, chopped
• Seven cloves of garlic, minced
• Twelve cherry or grape tomatoes, halved, or twelve small tomatoes
• A knob of butter
• Salt, to taste
• ¼ teaspoon of thyme
• 150 ml of heavy cream
• One tablespoon of flour
• Shredded mozzarella cheese

Preparation

Prepare the Broccoli:

1. Preheat your oven to 400°F (200°C).
2. Wash and chop the broccoli into small florets.
3. In a large bowl, toss the broccoli florets with extra virgin olive oil until evenly coated.

Quickly Sauté the Vegetables:

1. Heat a small amount of olive oil in a large pan over medium heat.
2. Sauté the chopped onion for about 5 minutes, or until it becomes translucent.
3. Add the minced garlic and sauté for an additional minute until fragrant.
4. Add the halved tomatoes and young kale to the pan, and cook for 2-3 minutes until the tomatoes start to soften and the kale wilts slightly.

Create the Creamy Sauce:

1. Push the vegetables to one side of the pan and add the knob of butter to the center.
2. Once the butter has melted, add the flour to create a roux, stirring to combine.
3. Slowly pour in the cream, stirring continuously until a thick sauce forms.
4. Season with thyme and salt to taste.

Combine and Bake:

1. Add the broccoli florets to the pan and toss to coat them with the creamy sauce.
2. Transfer the mixture to a baking dish and spread it out evenly.
3. Sprinkle the shredded mozzarella on top.

Bake:

1. 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.
2. Remove from the oven and let it cool for a few minutes before serving.

Serving Suggestions:

• Enjoy this dish as a main course or as a side.
• Pair it with grilled chicken or fish for a complete meal.
• Serve with a crisp green salad for a lighter option.

Recipe Tips:

• Ensure the broccoli is well-coated with olive oil for even roasting.
• Add a pinch of nutmeg to the cream sauce for extra flavor.
• Use freshly grated mozzarella for the best melting quality.

Nutritional Benefits:

• Broccoli is rich in fiber, vitamin C, and vitamin K.
• Kale is packed with vitamins and antioxidants.
• Garlic and onions have immune-boosting properties.

Nutritional Information:

• Vegetarian
• For a gluten-free option, substitute the flour in the roux with gluten-free flour.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to three days.
• Reheat in a preheated oven or microwave before serving.

Why This Recipe is a Winner:

• A delicious way to increase your vegetable intake.
• Comforting and satisfying with a creamy sauce and melted cheese.
• Versatile enough to serve as a main course or a side dish.

In Summary:

This Creamy Baked Broccoli with Tomatoes and Kale recipe is a delightful blend of fresh vegetables, creamy sauce, and gooey mozzarella cheese. It offers both nutritional benefits and indulgent flavors, making it perfect for sharing with family and friends. Enjoy every bite!