Creamy Baked Broccoli with Tomatoes and Kale is a wholesome comfort dish that brings together tender broccoli, juicy cherry tomatoes, and nutrient-rich kale in a luscious, cheesy cream sauce. Baked to golden perfection, it’s the perfect balance of creamy indulgence and fresh garden flavors—ideal as a hearty side or a light vegetarian main.
Ingredients
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- 2 cups fresh broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cups kale, stems removed and chopped
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika (optional, for color)
- Salt and black pepper, to taste
Instructions
- Preheat Oven – Set to 190°C (375°F).
- Prep Veggies – Steam broccoli for 3–4 minutes until just tender. Pat dry to avoid excess water.
- Sauté – In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add kale and cook for 2 minutes until slightly wilted.
- Assemble – In a baking dish, combine broccoli, kale, and cherry tomatoes. Season with salt, pepper, oregano, and paprika.
- Make Creamy Base – Pour heavy cream evenly over the vegetables. Sprinkle mozzarella and Parmesan cheese on top.
- Bake – Place in oven for 20–25 minutes, or until cheese is melted and golden.
- Serve – Enjoy hot as a side dish or with crusty bread for a light main meal.
💡 Tip: For extra flavor, add cooked chicken or crispy bacon bits before baking.
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Method of Storage (Creamy Baked Broccoli with Tomatoes and Kale)
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 180°C (350°F) for about 10 minutes, or in the microwave until warmed through.
- Freezer: You can freeze baked portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Best Practice: For the creamiest texture, add a little splash of cream or milk when reheating to keep it moist and fresh.
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