Kale Bean Dip

This recipe is from The Whole Foods Market Cookbook and was recommended to me by my Aunt Bobbie.  The first time I made this recipe it was my first time trying kale, it was a success, and now it has become one of my favorite recipes.  I couldn't find the exact recipe so this version is from memory:

Ingredients

1 bunch of kale

2 15oz can white beans

3 clove garlic, minced

1-2 Tbsp oil

1 Tbsp soy sauce

2 c. cheddar, shredded

Salt and pepper to taste

½ c. chopped almonds

-Start by preheating oven to 350 and putting a large pot of water on the stove to boil

-Prep by removing hard stems from the kale leaves, and drain and rinse beans.

-Then you blanch the kale.  Basically, throw all of the kale into the boiling water. Push the kale down into the water with a spoon to submerge and cook for 5 seconds.  The kale will turn bright green.  Turn of heat, dump kale into a colander to drain and give a quick rinse with cold water.  When cool enough take the kale and coarsely chop.

-While the kale is cooling you can cook the garlic.  Heat oil to medium high heat, add minced garlic and cook stirring constantly 30 sec.  Be careful not to burn.

-In a large bowl combine beans, garlic and oil, chopped kale, soy sauce, cheddar and salt and pepper. Stir until combined and then pour into a small casserole dish.

-Chop almonds and sprinkle on top of the bean mix. You can also use pre-sliced almonds.

-Bake uncovered 20 minutes or until cooked through and cheese is bubbly.

-Serve with crackers, chips or crusty bread!