10 ounce package frozen chopped spinach- thawed, squeeze out excess liquid.9 ounce package frozen artichoke hearts -thawed, squeeze excess liquid2 cups packed fresh chopped kale1 Tbsp. butter 1 Tbsp. olive oil1 medium sweet onion- chopped 1 large garlic clove- minced1 cup reduced-fat sour cream1/3 cup mayonnaise1/2 cup Parmigiano-Reggiano grated cheese 1/2 tsp. saltdash of cayenne pepperfresh cracked pepper
1+ 1/2 cups shredded part-skim mozzarella cheese- divided
Preheat oven to 375 degrees. In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add kale and cook until kale wilts, about 1 to 2 minutes.Place cooked contents, garlic and artichokes into a food processor and pulse for several seconds. Transfer mixture to a medium bowl.Add in the spinach, sour cream, mayonnaise, grated parmesan cheese, salt, and cayenne pepper. Mix all the ingredients together. Taste and add fresh cracked pepper to taste. Stir in 1 cup of shredded mozzarella.
Place mixture into a deep 8×8 baking dish or 4 ramekins. Bake uncovered for 20-25 minutes.
Adapted from 2 Sisters Recipes
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This recipe was most recently featured in
Boston Organics Newsletter No. 05 of 2014.