• 1 bag frozen artichoke hearts
• 2 poblano chile peppers
• 2 cups Nature’s Greens® Kale
• 3/4 cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1 teaspoon Worcestershire sauce
• Vegetable oil spray
• 1/4 teaspoon paprika
• Assorted fresh vegetables

Heat oven to 350°. Thaw artichoke hearts according to package directions, set aside. Place peppers on a foil-lined baking sheet. Broil 5 inches from heat about 5 minutes on each side or until blistered. Place peppers in a zipper-lock plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel the peppers; remove and discard stems and seeds. Coarsely chop the peppers and place in a large bowl. Mash artichokes and place in a bowl with chilies. Stir in kale, mayonnaise, cheese, and Worcestershire sauce. Place mixture into a 1 1/2 quart prepared baking dish; sprinkle with paprika. Cover and bake for 30 – 35 minutes, or until mixture is bubbly. Serve with assorted fresh vegetables.