Recipe Book

Instructions

In saucepan of lightly salted boiling water, cook kale until wilted, about 1 minute. Drain; let cool slightly. Using back of spoon, press out and discard excess liquid; chop kale into pieces. Combine Swiss cheese with Parmesan cheese; set aside.

In food processor, pulse together kale, cream cheese, mayonnaise, sour cream, garlic, salt and pepper, scraping down side as needed, until smooth. Stir in all but 3 tbsp of the Swiss cheese mixture. Scrape into 2-cup (500 mL) ovenproof dish; sprinkle with remaining Swiss cheese mixture. (Make-ahead: Cover and refrigerate for up to 24 hours. Add 10 minutes to bake time.) Bake in 400 F (200 C) oven until hot, golden and bubbly, about 20 minutes.