Creamy Baked Broccoli with Tomatoes and Kale

Ingredients:

No supper would be complete without this healthy and flavorful Creamy Baked Broccoli, Tomatoes, and Kale. This dish is both healthy and filling thanks to the blend of crisp broccoli, delicate baby kale, and juicy tomatoes in a velvety sauce. Everyone in the family is likely to love this meal once they see the melted mozzarella cheese on top. Whether you serve it as a main dish or a side, it’s a great way to eat your veggies. The time required for preparation is twenty minutes. Ten minutes in the oven Time Required: 45 minutes What you need: florets from one big broccoli Extra virgin olive oil A little bunch of young kale chopped onion, one small one 7 minced garlic cloves, tiny 12 cherry or grape tomatoes, cut in half, or 12 tiny tomatoes The butter knob As needed season with salt quarter teaspoon of thyme A 150 milliliter bottle of lotion flour, measuring one tablespoon Cheese made with crushed mozzarella

PREPARATION:

Get the Broccoli Ready:

Turn the oven on high heat (400°F, 200°C).

Chop the broccoli into little florets after washing.

In a big basin, combine the florets and olive oil. Coat evenly by tossing.

Quickly sauté the veggies:

A little amount of olive oil should be heated in a big pan over medium heat.

Sauté the chopped onion for about 5 minutes, or until it becomes translucent.

Sauté for one more minute, stirring occasionally, until the minced garlic releases its scent.

Slice the tomatoes in half and throw in the young greens; then, toss everything into the pan.

The tomatoes should start to soften and the greens should wilt slightly after two or three minutes of cooking.

Create the Rich Sauce:

Toss in the knob of butter in the middle of the pan after pushing the veggies to one side.

To make a roux, add the flour to the melted butter and mix to combine.

Stirring continuously, slowly add the cream and cook, stirring occasionally, until a thick sauce forms.

Add thyme and salt to taste.

Step 2: Mix and Bake

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