One of the nicest things that can happen to a bunch of kale.
Author: Katie Workman
¼cupdry white wine
18-ounce package cream cheeseat room temperature
1tablespoonfresh lemon juice
1cupgrated Gruyere cheese
½cupgrated Parmesan cheeseplus 2 tablespoons for sprinkling
Preheat the oven to 350°F. Grease a shallow 1-quart baking dish.
Heat the butter in a large skillet over medium heat until melted. Add the scallions and sauté for 3 minutes until slightly tender. Add the kale and sauté for another 4 minutes until tender. Add the wine, and stir to loosen any bits that have stuck to the bottom of the pan; allow the wine to evaporate, about 2 minutes.
Transfer the mixture to a mixing bowl, and add the cream cheese, sour cream, lemon juice, cayenne, Gruyere and ½ cup Parmesan. Mix to blend completely, and transfer to the prepared baking dish. Sprinkle the remaining 2 tablespoons of Parmesan over the top. Bake for about 25 minutes until hot and bubbly.