Nutritious: Packed with fiber, vitamins, and antioxidants from broccoli, kale, and tomatoes.
Comforting: The creamy sauce adds a rich, velvety texture that feels indulgent without being heavy.
Versatile: Pairs beautifully with chicken, fish, or a hearty grain for a complete meal.
Ingredients
2 cups broccoli florets
2 cups kale, chopped and stems removed
1 cup cherry tomatoes, halved
1 cup shredded cheese (cheddar, mozzarella, or a blend)
½ cup heavy cream or plant-based cream
2 cloves garlic, minced
Salt and pepper, to taste
Optional: a pinch of red pepper flakes for heat
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil.
Prepare the vegetables: Toss broccoli and kale with olive oil, garlic, salt, and pepper. Spread evenly in the baking dish.
Add the tomatoes: Scatter the halved cherry tomatoes on top of the greens.
Make it creamy: Pour the cream over the vegetables, ensuring even coverage. Sprinkle the shredded cheese generously on top.
