Creamy Baked Broccoli with Tomatoes and Kale

 

Creamy Baked Broccoli with Tomatoes and Kale: A Comforting Veggie-Packed Casserole

When you want a cozy, satisfying dish that doesn’t weigh you down, Creamy Baked Broccoli with Tomatoes and Kale hits the sweet spot. This baked veggie casserole is rich and comforting, yet loaded with fiber, antioxidants, and essential nutrients from its vibrant trio of broccoli, tomatoes, and kale.

Whether you're looking for a delicious side, a meatless main, or a way to use up fresh produce, this recipe delivers on both flavor and nourishment—with a creamy twist that even picky eaters will love.

---

🥦 Why You’ll Love This Recipe

• Creamy and indulgent—but lighter than it looks

• A great way to eat more greens without feeling like you're eating a salad

• Perfect for meal prep, potlucks, or weeknight dinners

• Customizable with different cheeses, spices, or add-ins like grains or protein

---

🛒 Ingredients

Vegetables:

• 1 large head of broccoli, cut into florets

• 1 cup cherry or grape tomatoes, halved

• 2 cups chopped kale (tough stems removed)

Creamy Sauce:

• 1 tbsp olive oil or butter

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 2 tbsp all-purpose flour

• 1 ½ cups milk (dairy or unsweetened plant-based)

• ½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)

• ½ cup shredded mozzarella or cheddar

• Salt and pepper to taste

• Pinch of nutmeg (optional)

Topping:

• ¼ cup breadcrumbs (regular or panko)

• 2 tbsp grated cheese (optional)

• 1 tbsp olive oil or melted butter (for crisping)

---

👩‍🍳 Instructions

1. Prep the Veggies

• Preheat oven to 375°F (190°C).

• Lightly steam or blanch the broccoli for 3–4 minutes until bright green but still firm. Drain well.

• Massage the chopped kale with a drizzle of olive oil until slightly softened.

2. Make the Creamy Sauce

• In a skillet, heat oil or butter over medium heat. Sauté garlic and onion until soft and fragrant.

• Stir in flour and whisk for 1 minute to form a roux.

• Slowly pour in the milk, whisking constantly until smooth and thickened (about 4–5 minutes).

• Stir in cheeses, salt, pepper, and nutmeg (if using). Remove from heat once melted and smooth.

3. Combine and Assemble

• In a large mixing bowl, combine broccoli, tomatoes, kale, and the creamy sauce. Toss until everything is evenly coated.

• Pour mixture into a greased baking dish (8x8 or similar size).

• Sprinkle breadcrumbs and extra cheese on top, then drizzle with a little olive oil or melted butter.

4. Bake It

• Bake for 20–25 minutes, or until bubbly and golden brown on top.

• For a crispier topping, broil for the last 2–3 minutes—but watch closely!

---

🥄 How to Serve It

• As a vegetarian main dish with crusty bread or cooked quinoa

• Alongside grilled chicken, fish, or baked tofu

• On top of baked potatoes or pasta as a cheesy veggie topping

• As a holiday side dish that steals the show

---

🧊 Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm in the oven or microwave until heated through.

• Freezer-friendly: Assemble ahead and freeze before baking—just thaw overnight and bake when ready to serve.

---

🔁 Variations & Add-ins

• Add cooked quinoa, lentils, or chickpeas for protein

• Make it spicy with a pinch of red pepper flakes or diced jalapeños

• Try different cheeses like Gruyère, goat cheese, or vegan alternatives

• Use spinach or chard instead of kale if preferred

---

📝 Final Thoughts

This Creamy Baked Broccoli with Tomatoes and Kale is the kind of dish that makes vegetables exciting. With a velvety sauce, a golden cheesy topping, and the natural sweetness of roasted tomatoes, it’s a comfort food that doesn’t sacrifice nutrition.

Whether you’re serving it to kids, guests, or just yourself after a long day, this recipe is a warm, cheesy hug on a plate—and a delicious way to get your greens.