This sounds like a fantastic dish—creamy, comforting, and packed with greens. Here’s a delicious and flexible recipe for Creamy Baked Broccoli with Tomatoes and Kale. It’s a wonderful side or a vegetarian main.
Creamy Baked Broccoli with Tomatoes and Kale
This dish is essentially a savory bread-free bread pudding or a creamy vegetable gratin. It’s rich, satisfying, and perfect for a cozy dinner.
Ingredients
For the Vegetables:
· 1 large head of broccoli, cut into small florets (stalk peeled and diced)
· 1 bunch of lacinato (Tuscan) kale, stems removed, leaves roughly chopped
· 1 pint (about 2 cups) cherry or grape tomatoes, halved
· 1 tablespoon olive oil
· Salt and black pepper to taste
For the Creamy Sauce:
· 2 tablespoons unsalted butter
· 3 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 2 cups whole milk (or half-and-half for extra richness)
· 1 cup vegetable or chicken broth
· 1 teaspoon Dijon mustard
· ¼ teaspoon freshly grated nutmeg
· ½ cup grated Parmesan cheese, plus more for topping
· 1 cup shredded Gruyère, Fontina, or sharp white cheddar (divided)
· Salt and black pepper to taste
· Pinch of red pepper flakes (optional)
For the Topping:
· ½ cup Panko breadcrumbs
· 2 tablespoons grated Parmesan
· 1 tablespoon olive oil or melted butter
· 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prep and Par-cook the Vegetables:
· Preheat oven to 400°F (200°C). Grease a 9×13 inch or similar 3-quart baking dish.
· Bring a large pot of salted water to a boil. Blanch the broccoli florets and diced stalk for 2-3 minutes until bright green and just tender. Drain and immediately rinse under cold water to stop cooking. Set aside.
· In the same pot, wilt the kale in the residual heat or steam it briefly for 1-2 minutes until softened. Squeeze out excess moisture.
· Toss the halved tomatoes with 1 tbsp olive oil, salt, and pepper. Set aside.
- Make the Creamy Cheese Sauce:
· In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
· Whisk in the flour and cook for 1-2 minutes to form a pale golden roux.
· Gradually pour in the milk and broth, whisking constantly to prevent lumps. Bring to a gentle simmer.
· Cook for 3-5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
· Remove from heat. Whisk in Dijon mustard, nutmeg, red pepper flakes (if using), ½ cup Parmesan, and half (½ cup) of the shredded Gruyère until melted. Season generously with salt and pepper.
- Assemble:
· In a large bowl, combine the blanched broccoli, wilted kale, and tomatoes. Pour the creamy sauce over and gently fold everything together until evenly coated.
· Pour the mixture into the prepared baking dish and spread it evenly.
· Sprinkle the remaining ½ cup of shredded Gruyère over the top.
- Add the Topping & Bake:
· In a small bowl, mix Panko, 2 tbsp Parmesan, olive oil/butter, and parsley.
· Sprinkle the breadcrumb mixture evenly over the cheesy top.
· Bake for 25-35 minutes, until the top is golden brown, the sauce is bubbling vigorously around the edges, and the vegetables are tender.
· Let it rest for 10 minutes before serving. This allows the sauce to set slightly.
Tips & Variations:
· Add Protein: For a main course, mix in 1-2 cups of cooked, shredded chicken, diced ham, canned drained white beans, or chickpeas.
· Make it Lighter: Use 2% milk and reduce the cheese slightly. The sauce will be less rich but still creamy.
· Herbs: Add 2 tbsp of chopped fresh thyme, basil, or chives to the veggie mix.
· Gluten-Free: Use a 1:1 gluten-free flour blend for the roux and gluten-free breadcrumbs or crushed crackers for the topping.
· Prep Ahead: Assemble the dish (without the Panko topping) up to a day ahead. Cover and refrigerate. Add the topping and bake for an additional 5-10 minutes.
Enjoy this warm, bubbly, and comforting bake! It’s a fantastic way to get your greens in the most delicious way possible.