"This particular recipe is a favorite of mine to make for my daughter when I want to do something decadent but also nutritious for her. It's so delicious that it makes her unafraid of vegetables." – Erin McKenna
1 12-oz bag frozen artichokes, thawed (or jarred and drained)
1/4 cup shredded vegan gluten-free cheese, optional
1 tbsp fresh lemon juice
2 tbsp coconut milk
2 tsp sea salt
1/4 tsp ground nutmeg
Ground black pepper, to taste
Preheat oven to 350°F. In a wide skillet over medium, heat oil. Add onion and cook until tender, about 3 minutes. Add kale, scallions and garlic and cook until kale softens, about 5 minutes. Remove pan from heat and let cool for 20 minutes.
To a food processor, add kale mixture, artichokes, vegan cheese (if using), lemon juice, coconut milk, salt, nutmeg and pepper and pulse until mixture is semi-smooth. Pour mixture into a baking dish and bake for 30 minutes, until top is golden brown. Let dip cool for 5 to 10 minutes before serving.
This lighter take on chili is made without tomatoes, leaving room for fiber-rich greens. We’ve kept the spices mild to please many palates, but you can easily add more chile powder if you prefer a spicier dish – here at the CE office, we love this meal smothered in hot sauce!