Hot Kale Dip

This recipe is adapted from Martha Stewart's Hot Spinach Dip. It uses baby lacinato kale (AKA dinosaur kale or tuscan kale) in place of the spinach. Where possible, I stripped the middle rib from the kale leaves.

Ingredients:

2 tsp olive oil, plus more for baking dish

1 medium onion, diced

2 garlic cloves, minced

2 lbs lacinato kale, cleaned, trimmed, and coarsely chopped (Adrienne's note: Boil this kale for 10 minutes, drain, squeeze out excess water)

1/2 cup milk

6 oz reduced-fat bar cream cheese

3 dashes Worcestershire sauce

3 dashes hot sauce, such as Tabasco

3/4 cup shredded mozzarella

Coarse salt and ground pepper

Baguette slices, breadsticks, or crackers, for serving

Directions: [Adrienne's adaptation]

1. Preheat oven to 425 degrees F.

2. In a large saucepan, heat oil over medium. Add onion and garlic and cook until lightly browned, about 5-8 minutes. Add kale and mix well with the rest of the garlic and onion, about 5 minutes. Transfer to a separate dish.

3. In the same saucepan, warm milk over [medium-]high heat. Whisk in cream cheese until melted, about 3 minutes. Add in spinach, garlic, onion, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lighly oiled loaf pan. Sprinkle with remaining mozzarella.

4. Bake until bubbly and golden brown, 20-25 minutes. Serve hot with accompaniments, as desired.