Creamy Baked Broccoli with Tomatoes and Kale

1. Preheat Oven – Set to 190°C (375°F).
2. Prep Veggies – Steam broccoli for 3–4 minutes until just tender. Pat dry to avoid excess water.
3. Sauté – In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add kale and cook for 2 minutes until slightly wilted.
4. Assemble – In a baking dish, combine broccoli, kale, and cherry tomatoes. Season with salt, pepper, oregano, and paprika.
5. Make Creamy Base – Pour heavy cream evenly over the vegetables. Sprinkle mozzarella and Parmesan cheese on top.
6. Bake – Place in oven for 20–25 minutes, or until cheese is melted and golden.
7. Serve – Enjoy hot as a side dish or with crusty bread for a light main meal.

 Tip: For extra flavor, add cooked chicken or crispy bacon bits before baking.

Method of Storage (Creamy Baked Broccoli with Tomatoes and Kale)

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 180°C (350°F) for about 10 minutes, or in the microwave until warmed through.
• Freezer: You can freeze baked portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Best Practice: For the creamiest texture, add a little splash of cream or milk when reheating to keep it moist and fresh.