Name: Broccoli and Cheese Casserole
Yield: 8 Servings
Ingredients: 1 pound skinless, boneless chicken breasts; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 2 tablespoons (1/4 stick) unsalted butter; 4 cups broccoli florets (about 1/2 lb.); 4 cups cauliflower florets (about 1/2 lb.); 3 broccolini florets (about 1/2 lb.); 1 tablespoon olive oil; 2 tablespoons (1/4 stick) unsalted butter; 2 sweet onions, cut into small dice; 2 shallots, minced; 7 garlic cloves, minced; 2 cups cooked white or brown rice; Kosher salt and freshly ground black pepper; 1/2 cup (1 stick) cold unsalted butter plus more, room temperature, for cans; 1/2 cup all-purpose flour; 1 1/2 cups cold milk plus 1 1/2 cups milk, room temperature; 2 cups coarsely grated sharp white cheddar; 1 cup coarsely grated Havarti cheese; 1 tablespoon Champagne vinegar; 1 tablespoon fresh lime juice; 1/2 cup crème fraîche or sour cream; Kosher salt; Cayenne pepper; 4 tablespoons panko (Japanese breadcrumbs), divided; 1 tablespoon vegetable oil; 1 pound kale, mustard greens, or Swiss chard, stems trimmed; Freshly ground black pepper; Fresh thyme leaves; Finely chopped flat-leaf parsley

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