2.50 cups kale, chopped
2.50 cups spinach, chopped
2 cups artichoke hearts, chopped
1.50 cups plain dairy-free yogurt
2 tbsp shallot, minced
2 large cloves garlic, minced
½ tsp salt
¼ tsp black pepper
⅓ cup Parmesan cheese, grated (optional)
¼ tsp cayenne pepper
1
1. Preheat over to 425F.
2. Combine kale, spinach, artichoke hearts, yogurt, shallot, garlic, salt, pepper and cayenne in large bowl.
3. Transfer mixture to prepared baking dish.
4. Sprinkle with parmesan.
5. Bake until starting to brown and bubble (25-30mins).
6. Let stand 5 minutes before serving.
Ingredients
2.50 cups kale, chopped
2.50 cups spinach, chopped
2 cups artichoke hearts, chopped
1.50 cups plain dairy-free yogurt
2 tbsp shallot, minced
2 large cloves garlic, minced
½ tsp salt
¼ tsp black pepper
⅓ cup Parmesan cheese, grated (optional)
¼ tsp cayenne pepper