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Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Active Time:25 minsTotal Time:50 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil3cupsstemmed and chopped lacinato kale¼cupfinely chopped shallot4ouncesartichoke hearts, rinsed and chopped3ouncesreduced-fat cream cheese, softened3tablespoonsmayonnaise1teaspoonWorcestershire sauce1teaspoonsherry vinegar¾cupshredded part-skim mozzarella cheese, divided½cupshredded white Cheddar cheese, divided8ouncesfresh lump crabmeat, drained and picked overBelgian endive leaves for servingToasted baguette slices for serving
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
3cupsstemmed and chopped lacinato kale
¼cupfinely chopped shallot
4ouncesartichoke hearts, rinsed and chopped
3ouncesreduced-fat cream cheese, softened
3tablespoonsmayonnaise
1teaspoonWorcestershire sauce
1teaspoonsherry vinegar
¾cupshredded part-skim mozzarella cheese, divided
½cupshredded white Cheddar cheese, divided
8ouncesfresh lump crabmeat, drained and picked over
Belgian endive leaves for serving
Toasted baguette slices for serving
DirectionsPosition rack in center of oven; preheat to 375°F. Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add kale and shallot; cook, stirring occasionally, until the kale is wilted, 3 to 4 minutes. Set aside to cool slightly, about 5 minutes.Stir artichoke hearts, cream cheese, mayonnaise, Worcestershire, vinegar, 1/2 cup mozzarella and 1/4 cup Cheddar together in a large bowl. Fold in crabmeat. Add the crab mixture to the kale mixture in the pan; stir until combined. Top with the remaining 1/4 cup each mozzarella and Cheddar.Bake until bubbly, about 20 minutes. Turn oven to broil; broil until the cheese is golden brown on top, about 3 minutes. Let cool for about 5 minutes. Serve with endive leaves and baguette slices, if desired.Originally appeared: EatingWell.com, November 2021
Directions
Position rack in center of oven; preheat to 375°F. Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add kale and shallot; cook, stirring occasionally, until the kale is wilted, 3 to 4 minutes. Set aside to cool slightly, about 5 minutes.Stir artichoke hearts, cream cheese, mayonnaise, Worcestershire, vinegar, 1/2 cup mozzarella and 1/4 cup Cheddar together in a large bowl. Fold in crabmeat. Add the crab mixture to the kale mixture in the pan; stir until combined. Top with the remaining 1/4 cup each mozzarella and Cheddar.Bake until bubbly, about 20 minutes. Turn oven to broil; broil until the cheese is golden brown on top, about 3 minutes. Let cool for about 5 minutes. Serve with endive leaves and baguette slices, if desired.
Position rack in center of oven; preheat to 375°F. Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add kale and shallot; cook, stirring occasionally, until the kale is wilted, 3 to 4 minutes. Set aside to cool slightly, about 5 minutes.
Stir artichoke hearts, cream cheese, mayonnaise, Worcestershire, vinegar, 1/2 cup mozzarella and 1/4 cup Cheddar together in a large bowl. Fold in crabmeat. Add the crab mixture to the kale mixture in the pan; stir until combined. Top with the remaining 1/4 cup each mozzarella and Cheddar.
Bake until bubbly, about 20 minutes. Turn oven to broil; broil until the cheese is golden brown on top, about 3 minutes. Let cool for about 5 minutes. Serve with endive leaves and baguette slices, if desired.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)184Calories12gFat5gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
