Creamy Baked Broccoli with Tomatoes and Kale
Introduction
There’s something deeply comforting about pulling a bubbling casserole dish from the oven—the kind that fills the kitchen with the scent of roasted vegetables and creamy sauce. This Creamy Baked Broccoli with Tomatoes and Kale captures that feeling perfectly. It’s wholesome, flavorful, and nourishing, yet it feels indulgent enough for a cozy evening meal. The tender broccoli mingles with juicy cherry tomatoes and hearty kale, all coated in a light, cheesy cream sauce that crisps beautifully on top. Whether you’re feeding family or prepping healthy leftovers for the week, this dish brings warmth to every bite.
Ingredients
For the Vegetables:
- 500 g broccoli florets (about 1 lb / 5 cups)
- 150 g kale leaves, chopped (about 5 oz / 2 cups)
- 200 g cherry tomatoes, halved (about 7 oz / 1.5 cups)
- 2 tablespoons olive oil (about 30 ml / 1 fl oz)
- ½ teaspoon salt (about 2.5 g)
- ¼ teaspoon black pepper (about 1 g)
For the Cream Sauce:
- 1 tablespoon unsalted butter (about 15 g / 0.5 oz)
- 1 tablespoon olive oil (about 15 ml / 0.5 fl oz)
- 1 tablespoon all-purpose flour (about 8 g / 0.3 oz)
- 250 ml low-fat milk (about 1 cup)
- 120 ml vegetable broth (about ½ cup)
- 50 g cream cheese, softened (about 1.8 oz / 3 tablespoons)
- 60 g grated Parmesan cheese (about 2 oz / ½ cup)
- 1 teaspoon garlic powder (about 2 g)
- ½ teaspoon paprika (about 1 g)
- Optional: a pinch of nutmeg for warmth
Topping (optional but recommended):
- 40 g whole-grain breadcrumbs (about 1.4 oz / ½ cup)
- 1 tablespoon olive oil (about 15 ml / 0.5 fl oz)
- 20 g Parmesan cheese, grated (about 0.7 oz / 2 tablespoons)
Directions
The most important part is just ahead — click NEXT »»
