Kale Artichoke Dip Recipes

KALE AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (18 degrees C).
• Arrange the Baguette (1) on a baking sheet, in a single layer. Drizzle with Olive Oil (2 tablespoon) and bake for about 15 to 20 minutes, or until golden brown and crispy. Flip the bread over, halfway through baking.
• Once done, remove from the oven, and immediately rub the bread liberally with the whole Garlic (3 clove). Set aside and allow to cool.
• Heat a skillet over medium-high heat. Add the remaining Olive Oil (1 tablespoon) and stir in the Onion (1) and Garlic (2 clove). Sauté until the onions are soft and just beginning to caramelize.
• Add the Kale (1 bag) a handful at a time, stirring until it wilts down and it's all incorporated.
• Throw in the Artichoke Hearts (1 can) and season with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon). Remove from heat and set aside.
• Heat the Whole Milk (2 1/2 cup) in a small sauce pot until it's warmed through. Do not boil.
• Place a pot over medium heat. Add the Butter (3 tablespoon) and allow it to melt. Stir in the All-Purpose Flour (3 tablespoon) and mix, cooking for few seconds to develop a nutty flavor.
• Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon.
• Season with the remaining Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon), Paprika (1/2 teaspoon), and Whole Nutmeg (1/4 teaspoon).
• Remove from heat and stir in the Pepper Jack Cheese (1 cup) and Parmesan Cheese (1 cup), reserving a bit of each to top the dip with later. Fold in the kale and artichoke hearts.
• Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet.
• Bake in a 375 degrees F (190 degrees C) oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy.
• Remove from the oven and allow to cool slightly. Serve hot with the garlic bread and/or chips and veggies. Enjoy!

KALE AND ARTICHOKE CHICKEN CASSEROLE

Steps:

• Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken generously with salt and black pepper, then add to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes (the chicken will not be fully cooked). Transfer to a bowl using a slotted spoon.
• Reduce the heat to medium. Add another tablespoon oil if the skillet is dry, then add the onion; season with a pinch each of salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Sprinkle the flour over the onion and cook, stirring, 1 minute. Slowly pour in the milk, stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Cook until slightly thickened, about 2 minutes. Season with another pinch each of salt and black pepper.
• Add the kale, artichokes and cayenne to the sauce, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 1/4 cup parmesan. Taste and adjust the seasoning if necessary.
• Preheat the broiler. Coat a 3-quart broiler-proof baking dish with cooking spray and add the casserole mixture. Top with the panko and remaining 1/4 cup parmesan. Broil until golden brown in spots, about 3 minutes.

KALE AND ARTICHOKE DIP

Steps:

• Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.