Ingredients
- 3 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cups kale, chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
👩🍳 Instructions
🥦 Step 1: Prepare the Vegetables
➡️ Preheat your oven to 375°F (190°C).
➡️ Wash the broccoli, tomatoes, and kale thoroughly.
➡️ Cut the broccoli into bite-sized florets and chop the kale.
🧄 Step 2: Make the Creamy Mixture
➡️ In a large bowl, combine:
- Heavy cream
- Minced garlic
- Salt
- Black pepper
➡️ Stir until well mixed.
🥣 Step 3: Assemble
➡️ Add the broccoli, tomatoes, and kale to a baking dish.
➡️ Pour the cream mixture evenly over the vegetables.
➡️ Toss gently to coat everything.
🧀 Step 4: Add Cheese
➡️ Sprinkle the shredded mozzarella evenly over the top.
➡️ Make sure the vegetables are mostly covered for a creamy, cheesy finish.
🔥 Step 5: Bake
➡️ Place the dish in the oven.
➡️ Bake for 25–30 minutes until the vegetables are tender and the cheese is golden and bubbly.
✨ Step 6: Serve
➡️ Let the casserole rest for 5 minutes.
➡️ Serve warm as a side dish or light vegetarian meal.
❓ Q&A
Q: Can I use spinach instead of kale?
➡️ Yes, spinach works perfectly and cooks even faster.
Q: Can I make it ahead of time?
➡️ Yes, assemble the dish and refrigerate. Bake when ready to serve.
Q: How do I store leftovers?
➡️ Store in an airtight container in the refrigerator for up to 3 days.
🌿 Nutritional Benefits
✅ Rich in fiber and antioxidants
✅ Good source of vitamins A, C, and K
✅ Contains calcium and protein from cheese
✅ Comforting, creamy, and packed with vegetables 🥦🍅💚