Collards and Artichokes Dip

Collards and Artichoke Dip

1 16 oz. package of (frozen) collards (*cook according to package directions) (*or you can use fresh collards...whatever works for your schedule;-)
1 1/2 tbsp. butter
2 tbsp. garlic (minced)
1/2 cup onions
1 shallot
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 lemon
1 cup marinated artichoke hearts (*drain to get most of the juice off the hearts...)
1 pint heavy cream
1/4 cup flour
1 1/2 cup cheddar cheese
1/2 cup bread crumbs
Pepper (to taste)
Salt (to taste)

Preheat oven to 425 degrees. In a pot on the stove over medium heat, add in the butter, shallots, onions and garlic; cook until softened. Once they have softened add in the flour and stir until color is light brown, add in the heavy cream; stir until thickened. Add in the cheese, hot sauce, Worcestershire sauce and juice of the lemon and stir. Add in the collards and artichokes adding a little at a time; stir. Remove pot from heat and add to a baking dish, top with bread crumbs and bake in the oven for 15-20 minutes until a little crispy on the top. Season with salt and pepper and serve warm.

*Johnna's tip: Lay off on the salt and let your taster add how they want. The thing about salt is you add but you can't take off so if it's too salty all your work and ingredients may be put to waste:-( Serve with your favorite tortilla chips, sour cream and salsa. This is a great alternative to spinach and artichoke dip (*recipe found on JKGF).

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=28946