1. Prepare the Broccoli:
Preheat the oven to 400°F (200°C).
Wash and chop the broccoli into small florets.
Toss the florets in a large bowl with a drizzle of olive oil to coat them evenly.
2. Sauté the Vegetables:
Heat a bit of olive oil in a large pan over medium heat.
Sauté the chopped onion for about 5 minutes, until translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Add the halved tomatoes and baby kale to the pan. Cook for 2-3 minutes until the tomatoes start to soften and the kale wilts slightly.
3. Create the Creamy Sauce:
Push the vegetables to one side of the pan. Add the butter to the empty side and let it melt.
Stir in the flour to create a roux, cooking for a minute or two until it thickens.
Gradually add the cream, stirring continuously until a thick sauce forms.
Season with salt and thyme.
4. Mix and Bake:
Add the broccoli florets to the pan and toss to coat them with the creamy sauce.
Transfer the mixture to a baking dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese on top.
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