Happy New Year! I hope that you are ready to eat some KALE!
Don’t worry…this kale is loaded with cheese, cream, and hot sauce.
Basically, I made a fabulous kale salad for dinner the other night – don’t worry, I’ll blog it! Anyway, no one ever eats THAT much kale, and my remnants usually go into a frittata or waste away in the fridge. But after NYE, we had some cheese left over.
Like, a TON of cheese.
And some artichokes.
And I was feeling blue that the holidays are over and just felt like being fatty and indulgent. I used bacon fat in this recipe, riffing off of this one, but butter works just as well. You could certainly throw some ground sausage in here, as well as olives, roasted red peppers, etc. The sky’s the limit – all that you need to do is use up the random ingredients in your fridge.
Oh, and don’t plan on wearing a bathing suit the next day. Because this goes straight to your love handles. It’s okay, those resolutions can start tomorrow.
Spicy Baked Kale and Artichoke Dip
3-4 cups washed, dried, and cut kale
1 tbsp. butter or bacon fat
1 onion, diced
2 cloves garlic
1 serrano pepper, diced
2 cans of artichoke hearts or crowns
1.5 packages of cream cheese (assorted varieties are fine – I had leftover veggie and scallion, but use whatever works best for you)
salt and pepper to taste
Tabasco sauce to taste (about 8 dashes for spicy but not painful)
1/2 cup shredded cheese (I used cheddar and Asiago, but fontina and Parmesan would also be fabulous)
1. Saute the onion and garlic over medium heat with the fat of your choice for about 15 minutes, or until the veggies are softened and translucent. You could let these go for even longer on a slower heat if you are patient. Obviously, I’m not – the point here is to get the alliums soft and remove their bite. 2. Add the kale and cover. Reduce the heat slightly and let cook for about 10 minutes. When you remove the lid, the kale should be quite soft and the scent should be damned near intoxicating – especially if you use bacon fat. Wow. 3. Add all of the ingredients except half of the shredded cheese into a baking dish and mix well. Really incorporate those veggies into that cream cheese and mayo mixture. Preheat the oven to 350F. 4. Add the rest of the cheese to the top, and bake for 35 minutes or until the cheese is melted, brown, bubbly, and every other type of delicious word that you can imagine.
Click here ^ to hear the sound of delicious.
That’s what it should sound like (minus your husband on the phone in the background.)
5. Eat with tortilla chips, celery stalks, and spoons.
But mostly just tortilla chips. Maybe very thick potato chips – they need to be able to stand up to this rather thick, substantial dish.
This is just so indulgent. Creamy, cheesy, and just on the border of bieng too rich. Velvety artichoke hearts, zesty Serrano peppers, and that wonderful bacony kale. This recipe is great for kale that is perhaps JUST past its prime. After all, you don’t want the kale to be too crunchy – you want it nice and soft. It’s reminiscent of cheesy garlic bread, but even better. The kale really does add a meaty, minerally content that cheesy garlic bread lacks. Bring this to a party and you will be the most popular kid there.
Of course, make it at home and eat the whole pan and you will hate yourself.
Like I said, resolutions can start tomorrow.