Instructions

1. Scoop 1/2 heaping cup of coconut cream out of the can. All you want is the solid white cream, not the liquid. There will be some liquid left and you can use this for a smoothie or something else.
2. Finely chop onion and garlic- set aside
3. Drain artichoke hearts and place on a double or triple layer of paper towels and squeeze until moisture is mostly gone. Coarsely chop artichokes and set aside
4. Coarsely chop 3 cups of triple washed baby kale and set aside
5. Add 2 TBSP olive oil to a large skillet. When olive oil is heated add in onion and garlic and saute until tender. Season with coarse salt and pepper while cooking.
6. Stir in coarsely chopped baby kale and cook until kale is wilted
7. Add artichoke hearts and stir until mixture is heated.
8. Stir in coconut cream and if you are using roasted garlic in a jar add now. Stir until heated and combined.
9. Scoop mixture into a small baking dish. The dish I used was an oval- 9x7
10. Heat broiler to high
11. Top mixture with shredded parmesan cheese if you are using
12. Place dish in oven and broil until mixture is browned and heated through. 2-3 minutes.
13. Can be served hot with veggies or chips
14. Enjoy!

• Servings : 6
• Ready in : 40 Minutes
• Recipe Type : PaleoSCD RecipesSnacks