Collard Greens and Artichoke Dip | Just Eats with Chef JJ
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef JJ Johnson
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large garlic clove, finely chopped
- 1 16-ounce bunch fresh collard greens finely chopped (or 1 14-ounce package frozen collard greens, defrosted, drained and finely chopped)
- 1 teaspoon crushed red-pepper flakes (optional)
- Kosher salt and black pepper
- 1(14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- 8 ounces cream cheese, cut into 1-inch pieces
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces sour cream
- 1⁄4 cup Pecorino Romano or Parmesan cheese, finely grated
Instructions
- Heat the olive oil and butter in a medium sized pan over medium heat. Add the garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Add the collard greens to the pot one handful at a time, letting each handful completely wilt before adding the next. Add the crushed red pepper and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Add the cider vinegar and brown sugar and cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add the cream cheese and cheddar. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in the sour cream and pecorino, and season with more salt and pepper, if needed.
- Transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.