This creamy kale appetizer is ghoulishly delicious and addictive. Serve with tortilla shards or baguette slices, sweet red pepper wedges and carrot slices.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Baking Time: 20 minutes
Makes about 2-1/2 cups (625 mL)
1/2 cup (125 mL) diced pancetta (about 2 oz/60 g)
1/2 cup (125 mL) chopped Ontario Shallots
4 cups (1 L) finely chopped and stemmed Ontario Kale
3 cloves Ontario Garlic, minced
1 pkg (250 g) light brick cream cheese, cut into cubes
1/2 cup (125 mL) grated Ontario Carrot
3/4 cup (175 mL) shredded Ontario Aged Cheddar Cheese
1/4 cup (50 mL) low fat mayonnaise
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) crushed red pepper flakes
1 tbsp (15 mL) Ontario Maple Syrup
In large nonstick skillet, over medium heat, cook pancetta for 3 minutes. Add shallot and cook, stirring until softened, about 2 minutes. Add kale (with water clinging) and garlic, cover and cook about 4 minutes or until kale is wilted, stirring halfway through. Stir in cream cheese and carrot; cook, mashing cream cheese with wooden spoon until melted, about 2 minutes. Remove from heat, stir in Cheddar cheese, mayonnaise, mustard and red pepper flakes.
Spread into shallow 3 cup (750 mL) ovenproof baking dish. Bake in 350°F (180°C) oven for 20 minutes or until hot and creamy. Drizzle with maple syrup.
Tortilla Shards: Brush two 10-inch (25 cm) flour tortillas each with 1/4 tsp (1 mL) of vegetable oil and sprinkle with coarse salt to taste. Place directly on oven rack in 350°F (180°C) oven. Bake for 8 to 10 minutes or until crisp. Cool slightly before breaking into shards.
1 Serving (1 tbsp/15 mL):
PROTEIN: 3 grams
FAT: 5 grams
CARBOHYDRATE: 4 grams
FIBRE: 0 grams
SODIUM: 120 mg
– Printed with permission from Foodland Ontario