Although this is an appetizer, please don't make too much for dinner. This delight is so darn crazy good, you won't be able to stop feasting on it! And dinner becomes an irrelevant side.
SAUTÉED KALE, ROASTED PEPPER AND GARLIC DIP
4 tablespoons olive oil
2 heads of garlic, cloves separated & peeled, but not minced
Large bunch kale, stalks removed
Salt and pepper
3 whole roasted peppers (red, yellow or combination of), seeds removed)
3 shallots, minced
1/2 tub of herb & garlic cream cheese
1/2 cup sour cream
1/4 cup olive oil based mayonnaise
1 teaspoon Sirachaca or your favourite hot sauce
1tablespoon worcestershire
Zest and juice of one lemon
1 cup crumbled feta
Heat a large skillet and add olive oil and garlic over med-low heat. Slowly cook the garlic cloves until they are a deep golden brown, turning occasionally. This will take about 15-20 minutes. Keep a close eye on them to prevent burning. If they begin to get too brown, too quickly, lower the heat. You want a lovely sumptuous buttery flavour here. It can’t be rushed.
While the garlic cooks, slice the kale into strips. Do the same with the peppers. Set aside.
When the garlic is finished browning remove it from the pan with a slotted spoon to a side plate.
Add the kale to the now garlic infused oil. Turn the heat to medium-high, add the kale and a bit of salt and pepper and sauté until kale is just wilted, about 5-8 minutes.
Add the shallots and cook for another 2 minutes.
Blend garlic, cream cheese, sour cream, mayo, hot sauce, worcestershire and lemon zest and juice in a food processor until well combined. Add the kale, peppers and feta. Pulse gently until chopped but still a bit chunky.
Now place the dip on an oven proof platter and spread evenly. You don’t want it more than about 1” thick. Bake at 450 degrees for 8 minutes, or until browned and bubbly.
I served this with toasted baguette slices. But when we got too full from the bread, but didn’t want to quit feasting, we switched it up to red pepper wedges. Also delicious.
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