Prepare the Broccoli:
Preheat your oven to 200°C (400°F).
Wash and cut the broccoli into florets.
Place the florets in a large mixing bowl, drizzle with olive oil, and toss to coat evenly.
2. Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for an additional 1 minute until aromatic.
3. Add Tomatoes and Kale:
Add the halved tomatoes and baby kale to the skillet.
Cook for 2-3 minutes, allowing the tomatoes to soften and the kale to wilt slightly.
4. Make the Creamy Sauce:
Push the vegetables to the side of the skillet and melt the knob of butter in the center.
Sprinkle flour over the melted butter and stir to create a roux.
Gradually pour in the cream while stirring constantly until the sauce thickens.
Season with salt and thyme to taste.
5. Combine and Bake:
Add the prepared broccoli florets to the skillet and toss to coat them in the creamy sauce.
Transfer the mixture to a baking dish, spreading it evenly.
Sprinkle the shredded mozzarella cheese over the top.
6. Bake to Perfection:
Bake in the preheated oven for 20-25 minutes, or until the broccoli is tender and the cheese is melted and golden brown.
7. Serve:
Remove from the oven and let cool for a few minutes before serving.
Enjoy as a main course or a comforting side dish.
Notes
Use Fresh Vegetables: For the best flavor, use fresh broccoli and kale. If you’re using frozen vegetables, make sure to thaw them completely before cooking.
Cheese Alternatives: If you don’t have mozzarella, you can use cheddar, fontina, or parmesan cheese for a different flavor.
Adjust the Cream: If you prefer a lighter version, use half-and-half or low-fat milk instead of heavy cream.
Add Protein: For added protein, you can stir in some cooked chicken breast, tofu, or chickpeas.
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