large broccoli, cut into florets Olive oil

Ingredients:
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* 1 large broccoli, cut into florets
* 1 tablespoon olive oil
* 1 handful baby kale
* 1 small onion, diced
* 7 small cloves garlic, minced
* 12 small tomatoes (cherry or grape tomatoes preferred), halved
* 1/2 cup vegetable broth
* 1/4 cup grated Parmesan cheese (optional)
* Salt and pepper to taste
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, toss the broccoli florets with olive oil, salt, and pepper.
3. Spread the broccoli in a single layer on a baking sheet.
4. Roast for 15-20 minutes, or until tender-crisp.
5. While the broccoli is roasting, heat the olive oil in a large skillet over medium heat.
6. Add the onion and garlic and cook until softened, about 5 minutes.
7. Add the kale and cook until wilted, about 2 minutes.
8. Add the tomatoes and cook for 1 minute more.
9. Stir in the vegetable broth and bring to a simmer.
10. Remove the broccoli from the oven and add it to the skillet with the other vegetables.
11. Stir to combine.
12. Transfer the mixture to a greased 9×13 inch baking dish.
13. Sprinkle with Parmesan cheese, if desired.
14. Bake for 10 minutes, or until heated through.
Enjoy!
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