Here’s a delightful recipe for Creamy Baked Broccoli with Tomatoes and Kale that’s both healthy and flavorful!
Creamy Baked Broccoli with Tomatoes and Kale
Ingredients
- For the Vegetable Mixture:
- 4 cups fresh broccoli florets
- 2 cups kale, chopped (stems removed)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- For the Creamy Sauce:
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). - Prepare the Vegetables:
- In a large bowl, combine the broccoli, kale, and cherry tomatoes. Drizzle with olive oil, and season with salt, pepper, garlic powder, and Italian seasoning. Toss to coat.
- Make the Creamy Sauce:
- In a separate bowl, whisk together the heavy cream, mozzarella cheese, Parmesan cheese, Dijon mustard (if using), and red pepper flakes (if using). Season with a bit of salt and pepper.
- Combine:
- In a greased baking dish, layer the seasoned vegetables. Pour the creamy sauce evenly over the top.
- Bake:
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and sprinkle additional mozzarella cheese on top. Bake uncovered for an additional 10-15 minutes, or until the vegetables are tender and the cheese is bubbly and golden.
- Serve:
- Let it cool slightly before serving. Enjoy your creamy baked broccoli with tomatoes and kale as a delicious side dish or a light main course!
Tips
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- This dish pairs well with grilled chicken or fish for a complete meal!
Enjoy your flavorful and creamy vegetable bake!