Ingredients:
For the Vegetables:
4 cups broccoli florets
2 cups fresh kale, chopped and stems removed
1 cup cherry tomatoes, halved
For the Creamy Sauce:
1/2 cup sour cream or Greek yogurt
1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
1/4 cup milk or heavy cream
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano or Italian seasoning
Optional Topping:
1/4 cup breadcrumbs (for a crunchy topping)
1 tablespoon grated Parmesan cheese
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or coat it with non-stick spray.
Prepare the Vegetables:
In a large mixing bowl, combine the broccoli florets, chopped kale, and cherry tomatoes. Toss them with a little olive oil, salt, and pepper.
Make the Creamy Sauce:
In a separate bowl, mix together the sour cream or Greek yogurt, shredded cheese, milk or heavy cream, minced garlic, salt, black pepper, and dried oregano or Italian seasoning until well combined.
Combine and Assemble:
Pour the creamy sauce over the vegetables and stir gently to coat everything evenly.
Transfer the mixture to the prepared baking dish and spread it out in an even layer.
Add the Topping (Optional):
If using, sprinkle the breadcrumbs and grated Parmesan cheese evenly over the top for a crunchy finish.
Bake the Dish:
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden and bubbly. If you added breadcrumbs, you may want to broil for an additional 2-3 minutes to get a crispy top.
Serve:
Let the dish cool for a few minutes before serving. Garnish with fresh herbs or a sprinkle of additional cheese if desired.
Tips:
Vegetable Prep: You can steam or blanch the broccoli and kale for a few minutes before baking to reduce cooking time.
Cheese Choices: Feel free to experiment with different types of cheese to suit your taste.
Make Ahead: This dish can be prepared ahead of time and baked when ready. It also makes great leftovers!
Enjoy
