This **Creamy Baked Broccoli, Tomatoes, and Kale** recipe sounds absolutely delicious and wholesome! It’s a fantastic way to enjoy a hearty, veggie-packed dish that’s both creamy and cheesy. Here’s a quick recap of the recipe with some **tips**, **variations**, and **storage instructions** to make it even better:
### **Creamy Baked Broccoli, Tomatoes, and Kale Recipe**
#### **Ingredients**
– Florets from 1 large broccoli
– Extra virgin olive oil
– A small bunch of baby kale
– 1 small onion, chopped
– 7 small garlic cloves, minced
– 12 cherry or grape tomatoes, halved
– 1 knob of butter
– Salt, to taste
– ¼ teaspoon thyme
– 150 ml cream
– 1 tablespoon flour
– Shredded mozzarella cheese
#### **Instructions**
1. **Prepare the Broccoli**:
– Preheat the oven to 400°F (200°C).
– Chop the broccoli into small florets and toss with olive oil.
2. **Sauté the Veggies**:
– Heat olive oil in a large pan over medium heat.
– Sauté the onion for 5 minutes until translucent, then add garlic and cook for 1 minute.
– Add kale and tomatoes, cooking for 2-3 minutes until the greens wilt and tomatoes soften.
3. **Make the Creamy Sauce**:
– Push the veggies to one side and melt butter in the pan.
– Add flour to make a roux, then slowly stir in cream until thickened.
– Season with salt and thyme.
4. **Combine and Bake**:
– Add broccoli to the pan and toss with the sauce.
– Transfer to a baking dish and top with shredded mozzarella.
– Bake for 20-25 minutes until the broccoli is tender and the cheese is golden.
5. **Serve**:
– Let cool for a few minutes, then serve as a main or side dish.
### **Tips for Success**
1. **Evenly Coat the Broccoli**:
– Toss the broccoli florets well with olive oil to ensure they roast evenly and develop a nice texture.
2. **Freshly Grated Mozzarella**:
– Use freshly grated mozzarella for the best melting quality and flavor.
3. **Add Nutmeg**:
– A pinch of nutmeg in the cream sauce adds a warm, subtle depth of flavor.
4. **Don’t Overcook the Veggies**:
– Sauté the kale and tomatoes just until wilted and softened. They’ll continue cooking in the oven.
5. **Customize the Veggies**:
– Swap or add other veggies like cauliflower, spinach, or zucchini for variety.
6. **Make It Gluten-Free**:
– Use gluten-free flour or cornstarch for the roux.
### **Variations**
1. **Cheesy Breadcrumb Topping**:
– Mix **½ cup breadcrumbs** with **¼ cup grated Parmesan** and sprinkle on top before baking for a crunchy finish.
2. **Spicy Kick**:
– Add **½ teaspoon red pepper flakes** or a dash of hot sauce to the cream sauce for a spicy twist.
3. **Protein-Packed**:
– Add **cooked chicken**, **shrimp**, or **cannellini beans** to make it a complete meal.
4. **Herb-Infused**:
– Add fresh herbs like **parsley**, **basil**, or **oregano** to the sauce for extra freshness.
5. **Vegan Version**:
– Use **plant-based butter**, **non-dairy cream**, and **vegan cheese** to make this dish vegan-friendly.
6. **Lemon Zest**:
– Add **zest of 1 lemon** to the sauce for a bright, citrusy flavor.
7. **Bacon or Pancetta**:
– Add **crispy bacon bits** or **pancetta** for a smoky, savory touch.
### **How to Store**
1. **Refrigerating**:
– Store leftovers in an airtight container in the fridge for **up to 3 days**.
2. **Reheating**:
– Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.
3. **Freezing**:
– Freeze in a freezer-safe container for **up to 1 month**. Thaw in the fridge overnight before reheating.
### **Serving Suggestions**
– Serve as a **main dish** with a side of crusty bread or a **fresh green salad**.
– Pair with **grilled chicken**, **fish**, or **quinoa** for a complete meal.
– Enjoy as a **side dish** alongside roasted meats or pasta.
This **Creamy Baked Broccoli, Tomatoes, and Kale** is a comforting, nutritious, and versatile dish that’s sure to become a family favorite. Let me know if you’d like more tips or ideas! 😊