Creamy Baked Broccoli with Tomatoes and Kale (Page 3 ) | August 9, 2024

Instructions:

1. Prepare the Broccoli:
   • Preheat your oven to 400°F (200°C).
   • Wash and chop the broccoli into small florets.
   • In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil until evenly coated.
2. Sauté the Vegetables:
   • Heat 1 tablespoon of olive oil in a large pan over medium heat.
   • Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
   • Add the minced garlic and sauté for an additional minute until fragrant.
   • Add the halved tomatoes and baby kale to the pan, cooking for 2-3 minutes until the tomatoes soften slightly and the kale begins to wilt.
3. Create the Creamy Sauce:
   • Push the vegetables to one side of the pan and add the butter to the cleared space.
   • Once the butter has melted, stir in the flour to create a roux, cooking for about 1 minute.
   • Gradually stir in the heavy cream, cooking until the sauce thickens.
   • Season with thyme and salt to taste, then mix the sauce with the vegetables.
4. Combine and Bake:
   • Add the broccoli florets to the pan, mixing them into the creamy vegetable sauce.
   • Transfer the mixture to a baking dish, spreading it out evenly.
   • Sprinkle the shredded mozzarella cheese over the top.
5. Bake:
   • 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.
6. Serve:
   • Remove the dish from the oven and let it cool for a few minutes before serving.
   • Enjoy this creamy, cheesy vegetable bake as a main dish or a side, perhaps with grilled chicken, fish, or a crisp green salad.

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