Introduction:
Looking for a nutritious and flavorful side dish that will elevate any meal? Look no further than this creamy baked broccoli with tomatoes and kale! This vibrant dish combines the richness of a creamy sauce with the fresh, earthy flavors of broccoli, kale, and tomatoes, all baked to perfection. It’s an excellent way to incorporate more vegetables into your diet while satisfying your taste buds. Whether served alongside roasted meats, grilled fish, or as a stand-alone vegetarian delight, this dish is sure to be a hit.
Ingredients:
1 head of broccoli, cut into florets
2 cups of kale, chopped (stems removed)
1 cup cherry tomatoes, halved
1/2 cup heavy cream (or substitute with a plant-based cream for a dairy-free option)
1/2 cup grated parmesan cheese (optional for extra creaminess)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional for a bit of heat)
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon lemon juice (optional for a hint of brightness)
Fresh herbs (parsley, basil, or thyme) for garnish
Instructions:
Prepare the Vegetables: Preheat your oven to 375°F (190°C). Begin by washing and cutting the broccoli into bite-sized florets. Chop the kale, removing any tough stems. Cut the cherry tomatoes in half.
Blanch the Broccoli and Kale: Bring a large pot of salted water to a boil. Add the broccoli florets and kale and blanch them for about 2-3 minutes until they are bright green and slightly tender. Drain the vegetables well and set them aside.
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