Here’s a Creamy Baked Broccoli with Tomatoes and Kale recipe — cozy, cheesy, veggie-packed, and perfect as a side dish or even a light main! 🥦🍅🥬✨
🥦 Creamy Baked Broccoli with Tomatoes & Kale
Ingredients
- 4 cups broccoli florets
- 1½ cups cherry tomatoes, halved
- 2 cups kale, chopped (stems removed)
- 1 small onion, finely diced (optional)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 cup heavy cream (or half-and-half for lighter)
- ½ cup cream cheese or ricotta
- ½ cup grated Parmesan
- 1 cup shredded mozzarella (for topping)
- ½ tsp Italian seasoning
- Salt & pepper, to taste
- Optional: pinch of red pepper flakes
Instructions
1. Preheat the oven
- Heat oven to 375°F (190°C).
2. Prep the veggies
- Lightly steam or parboil broccoli for 2–3 minutes (keeps it tender but not mushy).
- In a large skillet, heat olive oil.
- Add onion and sauté 3–4 minutes until soft.
- Add garlic, cook 30 seconds.
- Add kale and sauté until wilted.
3. Make the creamy mixture
- Stir in heavy cream, cream cheese/ricotta, Parmesan, Italian seasoning, salt, and pepper.
- Let it simmer 2–3 minutes until slightly thickened.
- Add broccoli and cherry tomatoes; toss to coat everything in the sauce.
4. Bake
- Transfer the creamy veggie mixture to a baking dish.
- Top with mozzarella.
- Bake 20–25 minutes, or until bubbly and golden on top.
5. Serve
- Let cool 5 minutes before serving — the sauce thickens beautifully.
💡 Tips & Add-Ins
- Add cooked chicken or turkey for a full meal.
- Sprinkle breadcrumbs on top for a crunchy finish.
- Swap kale for spinach, Swiss chard, or cabbage.
- Add mushrooms for extra richness.
