Ingredients

The following ingredients have 8 Servings
  • 3 cups leeks (about 2-3 leeks, halved and chopped in ½ inch pieces; use only the white and light green parts)
  • 2 Tablespoons olive oil
  • 4 garlic cloves (minced)
  • 2 cups kale (stems removed and roughly chopped)
  • 8 ounce can artichoke hearts, quartered (drained and roughly chopped)
  • ½ cup parmesan cheese*
  • 8 ounces cream cheese (softened to room temperature)
  • 1 cup sour cream
  • ½ cup mozzarella cheese (small diced or shredded)
  • ½ teaspoon white pepper
  • ½ teaspoon salt (more to taste)
  • Freshly ground black pepper (to taste)
  • Red Pepper Flakes (to taste)

Instruction

  • Preheat oven to 375°F. Prepare the leeks by cleaning (see this post for more details). Remove the dark green top, leaving the white and light green parts of the leeks. Halve the cylinder if you haven't already. Cut into ¼-½ inch slices (they will be half moon shape).
  • In a skillet, heat olive oil over medium-high heat. Add the sliced leeks and cook for 3-4 minutes, with a pinch of salt. Add garlic and cook for an additional 2-3 minutes, stirring occasionally until tender. Add kale and cook for 2-3 more minutes, until slightly wilted. Add artichokes and stir until combined.
  • In a separate bowl (or in the same skillet if oven-safe and you have enough room), stir together parmesan cheese, cream cheese, sour cream, mozzarella, white pepper, additional salt and peppers to taste.
  • Stir in the kale and artichoke mixture until combined. Spread in an oven-safe skillet or an 8x8 baker.
  • Bake for 25-30 minutes until golden brown and bubbly. Serve warm with pita chips, baguette slices, or tortilla chips. Store any leftovers in an airtight container in the fridge for 4-5 days, reheating as desired.