Three-Greens Dip
 
Makes about 8 servings
Ingredients
  • ¼ cup unsalted butter
  • 4 ounces finely chopped tasso
  • ½ cup chopped sweet onion
  • 1 teaspoon finely chopped garlic
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream
  • 1 (5-ounce) block fontina cheese, shredded
  • ½ cup freshly grated Parmesan cheese, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper
  • 2 cups chopped fresh collard greens
  • 2 cups chopped fresh mustard greens
  • 2 cups chopped fresh turnip greens
  • Grilled French bread, to serve
  • Garnish: crushed red pepper
Instructions
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add tasso, and cook, stirring occasionally, until browned and crisp, about 5 minutes. Stir in onion and garlic, and cook until softened and aromatic, about 5 minutes. Stir in flour; cook, stirring frequently, until fragrant, 1 to 2 minutes. Slowly whisk in cream, and cook, stirring constantly, until thickened and smooth. Stir in fontina, ¼ cup Parmesan, Worcestershire, hot sauce, salt, and red pepper until cheese is melted and mixture is smooth. Working in batches, add greens, stirring until combined. Reduce heat to medium-low, and cook, stirring occasionally, until greens are wilted. Sprinkle remaining ¼ cup Parmesan on top.
  3. Bake until golden brown and bubbly, 10 to 13 minutes. Let stand for 5 minutes before serving. Serve with grilled French bread. Garnish with red pepper, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/three-greens-dip/