- 1 teaspoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 cups coarsely chopped spinach
- 1 cup coarsely chopped kale
- 1/2 cup corn
- 1/4 cup 2% milk
- 4 ounces reduced fat cream cheese
- 3 teaspoons Worcestershire sauce
- 2 teaspoons Saint Lucifer Spice #11, or more to taste
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- If making on the same day, preheat oven to 425°F. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until lightly browned, approx. 5-8 minutes.
- Add spinach and kale in two additions, letting the first batch wilt down before adding the next. Add corn and cook until greens are completely wilted, tossing frequently, approx. 6-8 minutes. To remove all excess liquid, transfer to a colander and drain. NOTE: If you are making this in advance, simply allow the spinach and kale mixture to cook before transferring to an airtight container and refrigerate.
- Bring milk to a simmer. Add cream cheese and cook, whisking, until melted and well incorporated. Add the spinach and kale mixture, Worcestershire sauce, St. Lucifer Spice #11, and ¼ cup mozzarella. Stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled shallow baking dish.
- Top with remaining ¼ cup mozzarella. Bake until cheese is golden brown and bubbly, about 20-25 minutes. Serve hot with pita chips, pretzel chips or tortilla chips.
Strawberry and Cream Angel Cake with Barrel-Aged Balsamic Drizzle
By: Sonoma Harvest Ingredients: Angel Food Cake ½ Cup Whipping Cream ½ Cup Mascarpone Cheese ½ tsp Vanilla Extract 3...
Porcini Beef Chili
By Clif Family The best chili depends on the slow, careful stacking of flavor, building tons of complexity and ultima...
Dona Chai Pancakes
By: Dona Chai Ingredients: 2 cups flour 3 T sugar 1 ½ t baking powder 1 ½ t baking soda 1 ¼ t salt 2 cups buttermilk...