Collard Greens and Artichoke Dip

 
Love It?
 
 
 
(2)
 
Share
 
 
 
Serves: 6
 
Prep Time: 10 minutes
 
Cook Time: 30 minutes
 

What You Need

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 5.5 ounces Nature’s Greens® Organic Collard Greens
  • 12 ounces marinated artichoke hearts, drained and roughly chopped
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup plain Greek yogurt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup parmesan, shredded
  • 1 cup mozzarella, shredded, divided
  • 1 cup low sodium chicken stock
  • 1/4 cup seasoned breadcrumbs or crushed croutons

Featured Products

 

What You Do

  1. Preheat oven to 400F. Heat oil in a non-stick pan set over medium heat. Add shallot and cook, stirring occasionally, about 4 mins until softened. Stir in garlic and cook 1 minute more.
  2. Discard any large pieces of collard stem. Stir in the greens and ¼ cup water. Cover the pan and let greens steam about 1 minute. Uncover and continue cook until almost all of the water has evaporated, 2 minutes more. Remove pan from heat, allowing greens to cool slightly.
  3. In a large bowl stir together collards, artichokes, cream cheese, yogurt, spices, parmesan, ½ cup mozzarella and stock. Season lightly with salt. Pour into a 2-quart baking dish and top with the remaining ½ cup mozzarella. Bake 15-20 minutes, until golden and bubbly. Serve hot with pita chips, sliced toasted baguette or crackers for dipping.

Recipes you might love!

 
 
 
 
 
 
 
 
 
 

BACK TO TOP

ABOUT WP RAWL

Dedicated to providing fresh, wholesome vegetables from our family farm since 1925.

© 2022 All Rights Reserved Walter P. Rawl and Sons, Inc.

Site Built by Red Fin Group, LLC | Sitemap