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Martha Stewart's Kale-Ricotta Dip

SERVINGS
4-6
RATE THIS RECIPE
(111)
Martha Stewart's kale-ricotta dip
Nathan R. Congleton / TODAY
SERVINGS
4-6
RATE THIS RECIPE
(111)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small bunch kale, tough stems trimmed and leaves coarsely chopped (about 1 cup)
  • 1 cup fresh ricotta cheese
  • Coarse salt and freshly ground pepper
  • Crackers or crostini, for serving
  • Chef notes

    Other greens work well here, too: spinach, mustard greens, Swiss chard, collards, beet greens, and turnip greens each contribute their distinctive flavor, all with slightly different results.

    Preparation

    1.

    Preheat oven to 425 F. Heat oil in a large skillet over medium high. Add kale and cook, tossing frequently, until wilted, about 5 minutes. Transfer to plate and let cool.

    2.

    Mix ricotta with kale in a shallow baking dish, and season with salt and pepper. Bake until golden brown on top and bubbling, about 12 minutes. Let cool slightly before serving, with crackers.