Mushroom Kale Dip

Ingredients

• 2 teaspoons olive oil 
• 1 small shallot, minced (about 1 tablespoon) 
• 1 garlic clove, minced 
• 5 large leaves of kale, removed from the stems
• 4 ounces diced mushrooms (I used a mix of shiitake and cremini mushrooms) 
• ½ cup grated Parmesan-Reggiano 
• 1 cup grated low-moisture mozzarella, plus more for topping  
• 3 ounces cream cheese, softened
• ¼ teaspoon red pepper flakes  
• Salt to taste (about ½ teaspoon) 
• Tortilla chips or slices of bread for serving 

Instructions

1. 1
   Preheat the oven to 400F. 
2. 2
   In a large saucepan, set over medium heat, add the oill to the pan. When the oil is warm, add the shallot, garlic clove, kale and mushrooms. Cook for about 5 to 7 minutes, until the kale has wilted and mushrooms have cooked. 
3. 3
   To a large bowl, add the parmesan, mozzarella and cream cheese. Mix together until smooth-ish. Add the reserved mushroom and kale mixture, red pepper flakes and a few pinches of salt. Mix until thoroughly combined. Transfer to a 1-quart baking dish. Top with a handful of mozzarella and place in the oven to bake for 15 minutes, until the top is lightly golden brown. Note: If you'd like the cheese to be a bit more golden brown, like mine, place it under the broiler for 2 minutes, being sure you're watching it the entire time.