Creamy Baked Broccoli with Tomatoes and Kale

 

Here's a simple and delicious recipe for Creamy Baked Broccoli with Tomatoes and Kale, packed with flavor and nutrients.

Ingredients:

• 2 cups broccoli florets, chopped
• 1 cup cherry tomatoes, halved
• 2 cups kale, chopped (stems removed)
• 1 cup shredded mozzarella cheese (or your favorite cheese)
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream (or milk for a lighter version)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/2 cup breadcrumbs (optional, for a crispy topping)

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Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).
   • Grease a baking dish lightly with olive oil or butter.

2. Prepare the Vegetables:

   • In a large skillet, heat olive oil over medium heat.
   • Sauté the minced garlic for about 1 minute until fragrant.
   • Add the broccoli and cook for 3-4 minutes until slightly tender.
   • Stir in the kale and cook until wilted.
   • Season with salt, pepper, oregano, and red pepper flakes.

3. Combine with Tomatoes:

   • Remove the skillet from heat and toss in the cherry tomatoes.
   • Transfer the mixture to the prepared baking dish.

4. Make it Creamy:

   • Pour the heavy cream evenly over the vegetables.
   • Sprinkle half of the shredded mozzarella and all of the Parmesan cheese over the top.

5. Add Toppings:

   • If using, sprinkle breadcrumbs over the top for a crispy finish.
   • Add the remaining mozzarella cheese.

6. Bake:

   • Place the dish in the preheated oven and bake for 20-25 minutes, or until bubbly and golden brown on top.

7. Serve:

   • Let it cool for a few minutes before serving.
   • Enjoy as a side dish or a light main meal!

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Tips:

• Add cooked chicken or tofu for extra protein.
• Substitute cream with Greek yogurt for a healthier option.
• Try adding a sprinkle of chili flakes for extra heat.

Let me know if you'd like any variations!