Creamy Baked Broccoli with Tomatoes and Kale

Creamy Baked Broccoli with Tomatoes and Kale

Ingredients:

• 2 heads of broccoli, cut into florets
• 1 pint cherry tomatoes, halved
• 2 cups kale, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup diced bell peppers (optional, for added color and flavor)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Vegetables:
   • Place the broccoli florets, halved cherry tomatoes, chopped kale, and diced bell peppers (if using) in a large mixing bowl.
   • Drizzle with olive oil, and season with salt, pepper, dried thyme, and dried oregano. Toss to coat the vegetables evenly.
3. Make Creamy Sauce:
   • In a small saucepan, heat the heavy cream over medium heat.
   • Stir in the minced garlic and cook for about 2 minutes until fragrant.
   • Add the grated Parmesan cheese and continue to stir until the cheese is melted and the sauce is smooth. Remove from heat.
   •  
4. Assemble:
   • Transfer the seasoned vegetables to a baking dish.
   • Pour the creamy sauce over the vegetables, ensuring they are well-coated.
   • Sprinkle the shredded mozzarella cheese evenly over the top.
5. Bake:
   • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the cheese is bubbly and golden brown.
6. Serve:
   • Remove from the oven and let it cool for a few minutes before serving.
   • Optionally, sprinkle with red pepper flakes for a bit of heat.

Enjoy your Creamy Baked Broccoli with Tomatoes and Kale!