Yes, you read it right…instead of spinach I used collard greens. I read about this recipe in The Neely’s (from the Food Network) new cookbook “Down Home with the Neelys”. I copied the recipe since it was my mom’s book and didn’t think too much of it until I saw it on their show a couple of days after. I thought it was a sign (lol). I served this with sea salt pita chips from Whole Foods.
Warm Artichoke and Collard Greens Dip
Adapted from Down Home with the Neelys
4 Tbsp. butter
1 Elephant garlic clove, minced
1/4 cup all-purpose flour
1 cup milk
2/3 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Juice of 1/2 lemon
1/4 tsp red pepper
Dash soy sauce
16 oz. frozen collard greens, thawed and drained.
12 oz. jar artichoke hearts, drained and coarsely chopped
1/2 cup shredded sharp cheddar cheese
1. Preheat oven to 400 degrees. Spray casserole dish with cooking spray.
2. Melt butter in 2 quart saucepan over medium heat. Add garlic and saute until tender (about 3 minutes). Stir in the flour, and cook for 1 minute, until it reaches a golden-blond color.
3. Slowly whisk in the milk and cream, and bring to a low simmer. Add the Parmesan, and stir until the cheese has melted. Add salt, black and red pepper, lemon juice, soy sauce. Fold in the greens and artichoke hearts.
4. Transfer the mixture to casserole dish, and top with shredded cheese. Bake for 15 to 20 minutes, or until golden brown.
This was very good! I will make a couple of minor changes next time: I will use white pepper and white cheddar next time to keep the color consistent. Also, since I didn’t use onion since Mr. G is not a huge fan of onions (and all I had were Vidalia onions and didn’t think they would be good in this dish), I’ll add onion powder.