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

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.

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.

Steps:

• Preheat grill to medium high. Cut country loaf into slices. Place on grill to toast one side.
• Meanwhile, cover bottom of a large straight sided and heat proof skillet with foil to protect from soot. Place pan on the grill and add all ingredients, except butter, parsley, bacon and black pepper, stirring to mix. Remove bread slices to a cookie sheet, toasted side up and grate some gruyere cheese over the slices. Return bread slices to the grill to toast the other side and melt the cheese.
• While bread slices are toasting, tint skillet loosely with foil and cover the grill, until bread slices are toasted (about 1 minute depending on grill heat. Be sure to check so bread doesn't burn).
• Open grill and remove bread slices to cookie sheet and set aside. Close grill and allow muscles to continue cooking about another 3 minutes. Remove the foil and if some have not opened, give the pot a stir and cook another 1-2 minutes.
• Remove skillet from grill and remove and discard any muscles that have not opened. Scoop remaining mussels into a large serving bowl. Return skillet with liquid to the grill, and let simmer 1-2 minutes to combine flavors. Remove from heat, swirl in butter, and pour liquid over muscles in bowl.
• Sprinkle with black pepper, crumbled bacon (if using) and parsley. Serve with toasted country bread.

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.

Steps:

• Heat the broiler with the rack 6 to 8 inches from the heat source.
• Heat oil in a large, deep skillet over medium-high. Add onion, bell pepper and jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned at the edges, 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.
• Deglaze the pan by adding chicken stock and stirring and scraping up browned bits. Add heavy cream and cream cheese and simmer, stirring occasionally, until cream cheese is melted. Add 1/2 cup shito and stir to combine, then stir in collards. Reduce heat to medium and simmer rapidly, stirring occasionally, until liquid is reduced to a thick, creamy consistency that coats the greens without being soupy, 5 to 7 minutes.
• Remove from heat and add 1 1/2 cups Cheddar and the lemon juice. Stir until cheese melts. Season to taste with salt and pepper. You can keep the dip in the skillet if the pan is ovenproof, or transfer the dip to a 2-quart baking dish and spread evenly. Combine panko with the remaining 1/2 cup Cheddar and sprinkle over the dip.
• Broil until golden on top, 1 to 2 minutes. Remove from oven and spoon remaining 2 tablespoons shito over dip. Serve hot or warm, with baguette, if you'd like.