Creamy Baked Broccoli with Tomatoes and Kale

### Creamy Baked Broccoli with Tomatoes and Kale: A Wholesome and Flavorful Side Dish

Looking for a way to transform your vegetables into a mouthwatering dish that everyone will love? **Creamy Baked Broccoli with Tomatoes and Kale** is the answer. This rich and satisfying side dish combines the goodness of broccoli, kale, and tomatoes with a creamy, cheesy sauce that will have you coming back for seconds.

Whether you’re looking for a healthy side to pair with a main course or a light meal on its own, this dish is packed with nutrients, flavor, and comfort. It’s the perfect way to sneak in some greens while still indulging in a creamy, satisfying bite.

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#### Why You’ll Love This Dish

– **Nutritious**: Packed with vitamins and fiber from the broccoli and kale.
– **Creamy and Comforting**: A creamy, cheesy sauce brings the dish together in a rich, satisfying way.
– **Easy to Make**: With just a few simple steps, this dish is perfect for a weeknight dinner or a special gathering.
– **Customizable**: Adjust the seasoning and add-ins to suit your tastes.

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#### Ingredients

To make this creamy baked delight, you’ll need the following ingredients:

**For the Vegetables:**
– **2 cups broccoli florets**, chopped into bite-sized pieces
– **1 ½ cups kale**, chopped and stems removed
– **1 cup cherry tomatoes**, halved (or diced regular tomatoes)
– **1 tablespoon olive oil** (for sautéing)
– **1 clove garlic**, minced
– **Salt and pepper**, to taste

**For the Creamy Sauce:**
– **1 cup heavy cream** (or half-and-half for a lighter option)
– **1 cup shredded cheese** (cheddar, mozzarella, or a blend works well)
– **2 tablespoons cream cheese**, softened
– **1 teaspoon Dijon mustard** (optional, for a little tang)
– **¼ teaspoon garlic powder**
– **¼ teaspoon onion powder**
– **Salt and pepper**, to taste

**For Topping:**
– **¼ cup grated Parmesan cheese** (optional, for an extra cheesy crust)
– **Fresh herbs** (optional, for garnish: parsley, thyme, or basil)

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#### Step-by-Step Recipe

**1. Preheat the Oven**
– Preheat your oven to 375°F (190°C).

**2. Sauté the Vegetables**
– In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
– Add the broccoli and kale to the pan, cooking for about 4-5 minutes, just until they begin to soften. Season with salt and pepper. Remove from heat.

**3. Make the Creamy Sauce**
– In a separate saucepan, combine the heavy cream, cream cheese, Dijon mustard (if using), garlic powder, onion powder, and a pinch of salt and pepper.
– Stir over medium heat until the cream cheese is melted and the sauce is smooth.
– Add in the shredded cheese and continue stirring until fully melted and creamy. Taste the sauce and adjust seasoning if necessary.

**4. Assemble the Dish**
– In a large baking dish, combine the sautéed broccoli and kale mixture with the halved cherry tomatoes.
– Pour the creamy cheese sauce over the vegetables, stirring gently to coat everything evenly.

**5. Add the Topping**
– Sprinkle the grated Parmesan cheese on top for an extra cheesy, golden crust.

**6. Bake**
– Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly. You can broil it for an additional 2-3 minutes at the end for extra color and crispness.

**7. Serve and Enjoy**
– Garnish with fresh herbs like parsley or basil if desired. Serve hot as a side dish to your favorite mains or enjoy on its own for a lighter meal.

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#### Tips for Success

1. **Blanch the Vegetables**: If you prefer softer vegetables, blanch the broccoli and kale in boiling water for 2-3 minutes before sautéing them.
2. **Add More Veggies**: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms for extra flavor and texture.
3. **Cheese Variations**: Experiment with different cheeses such as Gruyère, Gouda, or Parmesan for a different twist on the flavor.
4. **Make Ahead**: This dish can be assembled ahead of time, stored in the fridge, and baked just before serving.
5. **Adjust the Creaminess**: If you want a lighter version, you can substitute part of the cream with milk or use a reduced-fat cheese

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