The spinach dip I've been making lately took a spin as a kale dip, on the part of a lovely bunch that showed up in our farm box. I like both variations. The kale is dense and adds a consistency that is more robust, the spinach is smoother and less meaty.
This was originally intended as an appetizer, but it ended up being part of our dinner. We ate it straight with french bread and as an accompaniment to meatball sandwiches, using leftover marinara and meatballs which was a pretty spectacular combination. Kale, meatballs, two cheeses, crusty french bread, dripping in marinara sauce.
Kale or Spinach Dip
Serves 4 as an appetizer
1 T Olive Oil
1 cup grated jack cheese
1 cup grated comte
2 - 3 cups loosely packed kale or 3 cups tightly packed spinach leaves
2 - 3 shallots, finely chopped
1 T dried bread crumbs (optional, it firms it up a little if you prefer it less loose)
1/2 tsp salt
freshly ground black pepper
Pre-heat the oven to 400.
Loosely chop the kale.
Heat the olive oil in a skillet over medium heat. Cook the shallot until it is translucent. Transfer to a bowl. Wilt the kale in the same skillet and transfer to the same bowl.
Add both cheeses, the bread crumbs (is you are using them), the salt and pepper to the bowl and mix well. Transfer to a small dish and bake for 15 minutes, until bubbling and the top is golden brown.
Serve with crusty french bread.