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Edible Schoolyard NOLA

Edible Schoolyard NOLA

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Changing the way children and familieseat, learn and live at FirstLine Schools in New Orleans.

Recipes: some Edible Schoolyard New Orleans favorites

Garden Greens and Artichoke Dip

This recipe was made by Joseph Clark Preparatory High School's Culinary Club with kale from their aeroponics towers!

Category: Starters & Sides: Healthy Snacks

Ingredients

1 can artichoke hearts, chopped
2 cups chopped kale
2 tbsp extra virgin olive oil
2 small shallots, diced
1 tsp salt
1 tsp pepper
½ tsp crushed red pepper
½ tsp garlic powder
1 cup Greek Yogurt
3 tbsp Romano cheese, plus extra for on top

Directions

  1. Preheat oven to 350.
  2. In a sauté pan, heat the shallots and olive oil on medium. Cook for 4 minutes.
  3. Add the greens, artichokes, and the seasonings and cook for 3-4 minutes, just enough to wilt the kale.
  4. Remove from heat and in a large bowl combine the kale/artichoke mixture with the yogurt and cheese.
  5. Stir until well incorporated and place in an oven safe dish
  6. Bake for 20 minutes or until the top becomes golden brown and bubbly. Serve immediately with carrot sticks, celery sticks, or whole grain crackers.