Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead--it will be a time-saver during the last-minute rush of putting on a party.
4 medium globe artichokes
7 ounces chopped kale (about 7 cups)
1/2 cup canola mayonnaise
4 ounces 1/3-less-fat cream cheese, softened
1/4 cup fat-free milk
1/4 cup plain fat-free Greek yogurt
1/8 teaspoon kosher salt
2 garlic cloves, grated
1/3 cup chopped green onions
How to Make It
Preheat oven to 350°.
Cut stems and about 1 1/2 inches from tops of artichokes with a serrated knife. Arrange artichokes, stem end up, in an 8-inch square baking dish. Add water to dish to a depth of 1/4 inch. Cover with plastic wrap; pierce once with tip of a knife to vent. Microwave at HIGH for 10 minutes. Place artichokes on a plate, reserving cooking liquid; cool. Add kale to baking dish; cover with plastic wrap. Pierce once with the tip of a knife to vent. Microwave at HIGH for 4 minutes. Drain kale; set aside.
Remove leaves from artichokes, reserving the biggest and prettiest for dipping (discard tough outer leaves and small inner leaves). Remove and discard fuzzy thistle from bottom. Chop artichoke bottoms; set aside.
Combine mayonnaise, cream cheese, milk, yogurt, salt, and garlic in a medium bowl, stirring until smooth. Add onions; stir until well combined. Add chopped artichokes and kale.
Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake at 350° for 35 minutes or until edges brown. Serve with artichoke leaves or crudités for dipping.