- Prep Time 0:20
- 3 Comments
If you or someone you love has not yet learned to appreciate kale and/or broccoli steamed or sauteed lightly, topped with little more than a squeeze of lemon juice and some salt and pepper, this recipe is for you. It’s essentially the classier version of broccoli with cheese sauce.
Or, if you, like me, already appreciate simply-prepared broccoli and/or kale and just really like decadent, mac-and-cheese-esque preparations of vegetables, this dish is also for you.
It’s substantial enough to serve as a vegetarian entree, but would also be good served, in a smaller quantity, alongside grilled meat.
- 2 medium heads broccoli, florets and stem chopped $1
- 3 cups kale leaves, chopped (about 1/3 bunch Tuscan kale or 4 leaves Dino kale $1 for a bunch
- 1 tbsp olive oil Pantry
- 2 cloves garlic, chopped Pantry
- 1/2 medium onion, chopped $0.50 for a whole onion
- 2 cups heavy cream $2.50 for a pint
- few pinches nutmeg $1.50 for 1 oz.
- 3/4 cup sharp white cheddar cheese, shredded, plus more for topping $3.50 for 8 oz.
- salt and pepper to taste Pantry
- 1/2 cup raw almonds, chopped/crushed $2 (buy in the bulk section)
Total Cost of Ingredients $12
Preheat the oven to 400 degrees F.
Bring a large pot of lightly-salted water to a boil and add the kale and broccoli. Cook for 4-5 minutes, so they’re tender-crisp and retain their green color. Drain and rinse under cool water. Set aside.
Heat the olive oil in a medium pot over medium heat. Add the garlic and onion and cook for 3-4 minutes, until very fragrant. Stir in the cream and nutmeg and continue to cook, stirring occasionally, until slightly thickened, 3-4 minutes. Add the cheese, stir to melt and season with salt and pepper to taste. Remove from heat.
Stir the cooked broccoli and kale into the cream sauce and combine well. Divide between 4 ramekins or oven-proof bowls. Top each with a few pinches of cheese and a sprinkle of the almonds.
Bake for 22-25 minutes, until golden-brown and bubbly. If desired, place under a broiler set to high for 1-2 minutes to create more of a crusted top.
Let cool slightly, then serve.