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.
