Creamy Baked Broccoli with Tomatoes and Kale
Rich, comforting, and bursting with vibrant flavors — a perfect veggie-packed side or light main
Introduction: Why This Recipe Works
Vegetables don’t have to be boring. This creamy baked broccoli with tomatoes and kale elevates simple greens with a luscious, cheesy sauce baked until bubbly and golden. The combination of broccoli’s subtle earthiness, sweet acidity from roasted tomatoes, and hearty, slightly bitter kale makes each bite exciting. The creamy sauce ties everything together with indulgence without being heavy.
Perfect as a side for weeknight dinners or even a vegetarian main, this dish is nutrient-dense, loaded with fiber, vitamins, and antioxidants. It’s also adaptable, so you can customize it for what you have on hand or your taste preferences.
Ingredients and Their Roles
Understanding each ingredient helps you appreciate the balance and lets you tweak for your taste or dietary needs.
Vegetables:
1 large head of broccoli (about 4 cups florets)
Broccoli provides a mild, slightly sweet, and nutty flavor with a satisfying crunch that holds well in the oven.
1 cup cherry or grape tomatoes, halved
Roasting tomatoes brings out their sweetness and adds a bright acidity that cuts through the creaminess.
2 cups kale, chopped (stems removed)
Kale adds texture, color, and earthiness with its slightly bitter, hearty leaves.
Creamy Sauce:
2 tablespoons unsalted butter
Adds richness and helps form the base for the sauce.
2 tablespoons all-purpose flour
Thickens the sauce to a perfect creamy consistency.
1 ½ cups whole milk (or any milk of choice)
Creates a silky texture.
¾ cup shredded sharp cheddar cheese
Sharp cheddar gives the sauce a tangy depth and melty texture.
¼ cup grated Parmesan cheese
Adds umami and salty complexity.
2 cloves garlic, minced
Aromatic and flavorful, garlic enhances the overall dish.
½ teaspoon dried thyme or Italian seasoning
Adds a hint of herbal warmth.
Salt and freshly ground black pepper to taste
Optional Additions and Toppings:
½ cup breadcrumbs (panko or regular) — for crunchy topping
1 tablespoon olive oil — to toss with breadcrumbs
Red pepper flakes — for a subtle kick
Lemon zest — for brightness after baking
Equipment Needed
Large mixing bowl
Medium saucepan
Whisk
Baking dish (9×13-inch works well)
Sharp knife and cutting board
Cheese grater
Step 1: Preparing the Vegetables
Preheat your oven to 375°F (190°C).
Wash broccoli and cut into bite-sized florets.
Wash and halve the cherry tomatoes.
Remove kale stems and roughly chop the leaves.
In a large mixing bowl, combine broccoli, tomatoes, and kale. Lightly season with salt and pepper.
Step 2: Making the Creamy Cheese Sauce
In a medium saucepan, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant (don’t brown).
Stir in the flour, whisking constantly to form a roux. Cook for 1-2 minutes until bubbly but not browned.
Slowly pour in the milk, whisking to avoid lumps.
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