Instructions
STEP 1: PREPARE THE VEGETABLES
- Wash the broccoli florets and baby kale thoroughly under running water.
- Peel and dice the onion into small pieces.
- Mince the garlic cloves finely to release their aromatic flavor.
STEP 2: SAUTÉ THE BASE
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté for 2–3 minutes until soft and slightly golden.
- Stir in the minced garlic and cook for another 30 seconds, ensuring it doesn’t burn.
STEP 3: ADD THE VEGETABLES
- Add the broccoli florets to the skillet and stir well to coat them in the garlic and onion mixture.
- Season with salt, black pepper, paprika, oregano, and chili flakes if using.
- Stir everything together and let the broccoli cook for 5 minutes on low heat.
STEP 4: ASSEMBLE THE CASSEROLE
- Preheat the oven to 375°F (190°C).
- Transfer the sautéed vegetables to a baking dish.
- Add the baby kale on top and mix lightly.
- If you prefer a cheesy finish, sprinkle low-fat shredded cheese over the top.
