Creamy Baked Broccoli with Tomatoes and Kale Casserole

INGREDIENTS:

Broccoli florets, 2 cups (200 g)

half a cup (100 grams) chopped fresh kale

Half a cup (150 grams) of cherry tomatoes

120 grams, or 1 cup, of shredded mozzarella

Grated Parmesan cheese, half a cup (50 grams)

One cup, or 240 milliliters, of concentrated heavy cream

2 minced garlic cloves

50% dry oregano, 1/2 teaspoon

Dehydrated basil, 1/2 teaspoon

Toss with salt and pepper.

Given the topping:

breadcrumbs, half a cup (60 grams)

Two tablespoons (around 30 grams) of melted unsalted butter

One tablespoon, or fifteen grams, of optionally chopped fresh parsley

DIRECTIONS:

Initial Step: Get the Vegetables Ready
Get your oven ready for 375°F (190°C) by greasing a 9×13-inch baking dish.

To make the broccoli florets somewhat soft and brilliant green, steam them for three to four minutes. Remove off the table.

Throw the steamed broccoli, chopped kale, and cherry tomatoes into a big bowl and toss to blend. Mix lightly by tossing.

Second Step: Whip Up the Cream Sauce
Bring the heavy cream to a simmer in a medium saucepan.

Toss in the oregano, basil, salt, and pepper along with the minced garlic. Keep stirring until the liquid is fully heated and slightly thickened, which should take around three to five minutes.

Take it off the stove and, while it’s still hot, melt and combine 1/2 cup of shredded mozzarella and 1/4 cup of Parmesan.

Step Three: Put the Casserole Together
Toss the mixed vegetables in the cream sauce until they are well covered …