Creamy Baked Broccoli with Tomatoes and Kale

Ingredients

• 1 large head of broccoli (cut into florets)
• 1 cup cherry tomatoes (halved)
• 2 cups kale (stems removed and leaves chopped)
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1/2 cup onion (finely chopped)
• 1 cup heavy cream (or use coconut milk for a dairy-free option)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/4 teaspoon nutmeg
• Salt and pepper (to taste)
• 1/2 teaspoon dried oregano (optional)
• 1/2 teaspoon dried basil (optional)
• 1/4 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Vegetables: In a large bowl, toss the broccoli florets, cherry tomatoes, and kale with olive oil, salt, and pepper.
3. Sauté Aromatics: In a large skillet, heat a bit more olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 3-4 minutes.
4. Make Cream Sauce: Stir in the heavy cream and let it heat through. Add the Parmesan cheese (or nutritional yeast), nutmeg, oregano, and basil. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
5. Combine Ingredients: Add the sautéed garlic and onion mixture to the bowl with broccoli, tomatoes, and kale. Toss everything together until the vegetables are evenly coated with the creamy sauce.
6. Bake: Transfer the mixture to a baking dish. If using breadcrumbs, sprinkle them evenly on top for a crunchy topping.
7. Cook: Bake in the preheated oven for 25-30 minutes, or until the broccoli is tender and the top is golden brown.
8. Serve: Let cool slightly before serving. Enjoy as a side dish or a main course!