Preheat the oven to 400 degrees F (200 degrees C).
To prepare the cream, combine the
Coconut Milk (13 fl oz)
Canned White Beans (2 cups)
Nutritional Yeast (1/2 cup)
Lemon Juice (2 Tbsp)
Sea Salt (1 tsp)
in a blender and puree until smooth. Set aside.
Olive Oil (1 Tbsp)
over medium-high heat in a large cast iron skillet. Add the
Garlic (3 cloves)
and sauté for 5 minutes.
Turn off the heat, add the
Kale (6 cups)
, and cook for 2 minutes, or until wilted.
Pour the cream mixture into the skillet, add the
Artichoke Hearts (3 cups)
and stir until thoroughly combined. Spread in an even layer.
Bake in the oven until lightly browned and bubbling, about 20 minutes.
Serve warm alongside
Crackers (1 pckg)