Ingredients
Directions
 
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 5.5 ounces WP Rawl Farms® Collard Greens
  • 12 ounces marinated artichoke hearts, drained and roughly chopped
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup plain Greek yogurt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup parmesan, shredded
  • 1 cup mozzarella, shredded, divided
  • 1 cup low sodium chicken stock
  • 1/4 cup seasoned breadcrumbs or crushed croutons
  1. Preheat oven to 400F. Heat oil in a non-stick pan set over medium heat. Add shallot and cook, stirring occasionally, about 4 mins until softened. Stir in garlic and cook 1 minute more.
  2. Discard 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 cook until almost all of the water has evaporated, 2 minutes more. Remove pan from heat, allowing greens to cool slightly.
  3. In a large bowl stir together collards, 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. Bake 15-20 minutes, until golden and bubbly. Serve hot with pita chips, sliced toasted baguette or crackers for dipping.