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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.
Serve:
Remove from the oven and let it cool for a few minutes before serving.
Enjoy this creamy and cheesy dish as a main course or a side, paired with grilled chicken or fish, or a crisp green salad.
Tips:
Ensure the broccoli florets are well coated with olive oil for even roasting.
For added flavor, consider adding a pinch of nutmeg to the cream sauce.
Freshly grated mozzarella cheese melts best and adds superior flavor.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Nutritional Benefits:
Broccoli is rich in fiber, vitamin C, and vitamin K.
Kale provides vitamins and antioxidants.
Garlic and onions offer immune-boosting properties.
This Creamy Baked Broccoli, Tomatoes, and Kale recipe combines health benefits with delicious flavors, making it a sure hit for any mealtime.
