Creamy Baked Broccoli with Tomatoes and Kale

Wash broccoli and cut into bite-sized florets.

Wash and halve the cherry tomatoes.

Remove kale stems and roughly chop the leaves.

In a large mixing bowl, combine broccoli, tomatoes, and kale. Lightly season with salt and pepper.

Step 2: Making the Creamy Cheese Sauce

In a medium saucepan, melt butter over medium heat.

Add minced garlic and sauté for 30 seconds until fragrant (don’t brown).

Stir in the flour, whisking constantly to form a roux. Cook for 1-2 minutes until bubbly but not browned.

Slowly pour in the milk, whisking to avoid lumps.

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