Broccoli, baby kale, tomatoes, onion, and garlic fill this simple vegetable casserole. The vegetables are softened in a skillet before transferring to a 9×13-inch dish, with shredded low-fat cheese as an optional topping.
Ingredients
- 1 large broccoli, cut into florets
- 2 tablespoons olive oil
- 1 handful baby kale, chopped
- 1 small onion, diced
- 7 small cloves garlic, minced
- 12 small cherry or grape tomatoes, halved
- Salt and pepper to taste
- 1 cup shredded low-fat cheese, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about five minutes, until softened.
- Add the broccoli, kale, and tomatoes. Cook for 10–12 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper.
- Transfer the mixture to a 9×13-inch baking dish.
- Sprinkle the optional cheese evenly over the vegetables.
- Bake for 20–25 minutes, until the casserole is hot and any cheese is melted and bubbly.
- Serve hot. The recipe yields 6–8 servings.
Cut the Broccoli Consistently
Similar-size florets soften more evenly in the skillet. Halve the tomatoes and chop the kale before cooking so both spread through the casserole. If using the cheese, add it only after the vegetables are level in the baking dish, creating an even topping.
