For the past couple weeks, the farmer’s market has been offering enormous bunches of kale for $2.50. Once all our go-to kale recipes were exhausted, there was still more kale. So, we found this recipe for kale and artichoke dip. We looked at a few other recipes too, and ended up making some tweaks, thus:
Kale and artichoke dip
2 cups fresh kale, de-spined and finely chopped
1/2 cup artichoke hearts (we used marinated, from a jar, but frozen would work fine), chopped
1/2 large yellow onion, finely chopped
1 clove garlic (more if you like), diced
3/4 cup shredded Monterey Jack cheese, plus a bit extra (or another kind of cheese)
3/4 cup milk
6 oz. Neufchatel (or regular cream cheese)
1 tsp. lemon juice
sprinkle of cayenne pepper
salt and pepper to taste
Preheat oven to 450 F. In a pan, saute the onion in the olive oil. Once the onion has softened, add the garlic, then the kale, and continue sauteing on medium heat until kale is bright green – just a couple minutes on medium-low heat. Salt and pepper lightly.
In a bowl, combine the milk, shredded cheese, Neufchatel, lemon juice, and cayenne. Stir in the artichoke hearts, then the onion and kale mixture. Spoon the mixture into an 8″x8″ or similar size baking dish. Sprinkle or grate some additional cheese over top (a hard cheese like Parmesan, pecorino-romano, or asiago is good, or just more of the Monterey Jack).
Bake for 20-25 minutes, until it’s bubbling and beginning to brown. Let cool at least 5 minutes, then serve with pita chips.