Warm Mushroom Kale Dip

[Deleted]

Warm Mushroom Kale Dip





Ingredients


2 teaspoons olive oil

1 small shallot, minced (about 1 tablespoon)

1 garlic clove, minced

5 large leaves of kale, removed from the stems

4 ounces diced mushrooms (I used a mix of shiitake and cremini mushrooms)

1/2 cup grated Parmesan-Reggiano

1 cup grated low-moisture mozzarella, plus more for topping

3 ounces cream cheese, softened

1/4 teaspoon red pepper flakes

Salt to taste (about 1/2 teaspoon)


Tortilla chips or slices of bread for serving


Directions


Preheat the oven to 400F.


In a large saucepan, set over medium heat, add the oil to the pan. When the oil is warm, add the shallot, garlic clove, kale and mushrooms. Cook for about 5 to 7 minutes, until the kale has wilted and mushrooms have cooked.


To a large bowl, add the parmesan, mozzarella and cream cheese. Mix together until smooth-ish. Add the reserved mushroom and kale mixture, red pepper flakes and a few pinches of salt. Mix until thoroughly combined. Transfer to a 1-quart baking dish. Top with a handful of mozzarella and place in the oven to bake for 15 minutes, until the top is lightly golden brown. Note: If you'd like the cheese to be a bit more golden brown, like mine, place it under the broiler for 2 minutes, being sure you're watching it the entire time.


Yield: Serves 4-6 (as an appetizer)

[Clipper]

Yum! I will get the ingredients tomorrow and make it for New Years Eve. Kathy has made a similar dip with baby spinach. Hey, ya can't go wrong with anything that contains mushrooms and Mozzarella cheese. You could replace the kale with an old shirt and it still would be good. lol. I am not a kale fan but I imagine it is quite good cooked with all the rest of the goodies in this dip.

I HAVE tried kale since I expressed my dislike for it on here in the past conversation when you had posted a kale recipe. I had never bothered to take it off the stems, simply because I am used to cooking Swiss chard and turnip greens stems and all. The stems must hold the bitterness, because it was much better without them. I tried it sautéed with a little bit of garlic and a sprinkle of crushed red pepper, with a little parmesan added on the plate. It may have been disguised a bit, but it was quite good.

We have a different assortment of greens here from what I am used to back home in NY. I am used to making greens with escarole, spinach, or chard. Here they eat mustard greens, collard greens, beet greens, kale, and something they call "creasy greens" which are wild variety of watercress. I would kill for a big plate of Utica style greens made with escarole. I never have seen escarole in the stores here.


I was always used to cooking greens with Italian sausage and some cherry peppers, but hear they cook their greens with a smoked ham hock or some jowl bacon (smoked hog jowl)

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I like mustard greens. We had a very good cook when I was in my year of spiritual boot camp called novitiate living in Missouri. She made them a lot with bacon or ham hocks which if I remember correctly were larger than what I see sold here. i don't care that much for collard greens but have had them also with ham hocks.

The only Utica greens that I liked I had years ago at Chesterfields. When they open up their other place on upper Genesee St next door to Grimaldi's I will go their. I think it is to open this spring and I see they are certainly moving along with construction. They will also have a wood fired pizza oven even though I do not care for pizza.

I always make escarole with beans in a chicken stock base and sometimes I add a little ham or canadian bacon. I also like an escarole omelet in place of spinach now and then.

[Clipper]

How do you make your greens and beans? I have had it two ways. With chickpeas and escarole and with white navy beans and escarole. Both recipes used chicken stock. I haven't had it in years. An Italian from Rome that worked with us at the base Fire Dept. used to treat us to some excellent Italian cooking while I was assigned to the crash house on the flight line.

PS: I bought the ingredients for the kale dip yesterday. I will let you know Monday or Tuesday how it turned out.

Just the two of us, here at home New Years eve. Just potato chips with onion dip, tortilla chips with the kale dip, and a large shrimp ring with cocktail sauce. (half the shrimp to be eaten as shrimp cocktail, and the other half to go into fettuccine with shrimp alfredo sauce for New Years Day)

I pity anyone foolish enough to attend the ball drop on Times Square. With the temperatures as low as they are forecasted to be, I am sure that between the cold temperatures and the alcohol consumption there will be numerous cases of serious hypothermia. I recently read about one person from New Hartford that had been out in the cold for a period of time, and when they went in the house, their skin tingled, their digits were numb, and they ended up at the ER with a body temperature of 93 degrees, which is a critical medical condition. They were given warm fluids, and warmed with blankets and the end result was that they dodged a bullet and were okay to be released.

[Clipper]

www.momontimeout.com/one-pot-olive-garden-zuppa-toscana-soup-recipe/

Will, here is a good recipe with kale. I have had it and loved it, but never knew it was kale. I thought it was spinach in the soup when I have ordered it. We often go to Olive Garden and sometimes I only order the soup and salad special with bread sticks.