Bok Choy & Artichoke Dip

INGREDIENTS

• 1 lb greens cooked chopped and cooked down. About 3 bunches bok choy, spinach, or collard greens
• 2 Tbsp butter
• 1/2 onion, finely chopped
• 2 tsp minced garlic 
• 1 - 15 oz can quartered artichoke hearts in water, chopped into small pieces
• 3/4 cup sour cream 
• 1/4 cup mayo
• 1/2 cup grated or shredded parmesan cheese, plus extra for topping

DIRECTIONS

1. If using bok choy, separate greens from stems - discard stems or save for another recipe. Chop bok choy greens into small pieces, placing in a pot as you go.
2. Fill pot with water until greens are covered. Boil for about 10-15min, until softened. Drain well, pressing cooked greens into colander to remove all the moisture.
3. Pre-heat oven to 350 degrees F.
4. In a pan, sauté the onion in 2 tbsp butter.
5. Add garlic in final minute, cooking until fragrant.
6.  In a large bowl combine the cooked bok choy, the cooked onions and garlic, sour cream, mayo, and parmesan. 
7. Stir until combined, and then put in a greased 8x8 dish. Top with more parmesan.
8. fBake at 350 degrees for 20 minutes, until heated through. 
9. Serve with tortilla chips or crusty bread.