Collard Green And Artichoke Dip With Brown Butter Grilled Country Bread Food

COLLARD GREEN AND ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
• Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
• Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
• Serve this dip with baked pita chips.

HOT COLLARDS AND ARTICHOKE DIP

Steps:

• In a large bowl, mix the first 7 ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining mozzarella cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 20-25 minutes. Serve with naan.

GRILLED COLLARD GREENS

Steps:

• Prepare a large bowl of ice water; preheat your grill.
• Bring a large pot of water to a rolling boil and add the salt and fat.
• When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
• Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
• (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
• Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
• Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
• Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.

BOILED ARTICHOKE WITH A GARLIC BUTTER DIPPING SAUCE

Steps:

• Fill a large pot with water and bring to a boil.
• Quarter one of the lemons and add to the pot of boiling water.
• Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
• Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
• Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
• Stir the garlic paste into the ramekins of butter.
• Squeeze the juice from the remaining lemon into the ramekins.
• To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
• Enjoy!

COLLARD GREEN AND ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
• Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
• Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
• Serve this dip with baked pita chips.