5.5 oz Nature’s Greens® Collard Greens
1 tbsp extra-virgin olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
12 oz marinated artichoke hearts, drained and roughly chopped
8 oz cream cheese, at room temperature
½ cup plain Greek yogurt
¼ tsp cayenne pepper
1 tsp smoked paprika
½ cup Parmesan cheese, shredded
1 cup mozzarella, shredded and divided
1 cup low-sodium chicken stock
¼ cup seasoned breadcrumbs or crushed croutons
Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6
1Preheat oven to 400° F. Heat oil in a non-stick pan set over medium heat. Add shallot and cook, stirring occasionally, about 4 minutes until softened. Stir in garlic and cook 1 minute more.
2Discard 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 cooking until almost all of the water has evaporated, 2 minutes more. Remove pan from heat, allowing greens to cool slightly.
3In a large bowl, stir together collard greens, 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 and breadcrumbs/crushed croutons. Bake 15–20 minutes, until golden and bubbly. Serve hot with pita chips, sliced toasted baguette, or crackers for dipping. Enjoy!
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