2-3 tablespoons olive oil plus more for the crostini
2 small bunch collard greens, washed, stems removed and chopped
½ red bell pepper, sliced into julienne strips
1 small yellow onion, small dice
3 tablespoons butter
3 tablespoons all purpose flour
1 cup heavy cream
1 teapsoon fresh dill
1 teaspoon minced parsley
½ cup mayo
½ teaspoon garlic powder
½ teaspoon onion powder
Parmesan for grating
1. Add olive oil to a large saute pan over medium high heat.
2. Add in the collard greens so they can begin to wilt. After roughly 4-5
minutes add in the red bell pepper and the onion and continue to cook until
the peppers and onions are soft for about 3-4 minutes.
3. Add the butter and once it melts stir in the flour. Cook for 2-3 minutes until
the raw flavor has cooked out.
4. Whisk the heavy cream in a steady stream. The mixture will begin to simmer
and reduce quickly.
5. Add the fresh dill and parsley and season with salt and pepper to taste.
6. Over low heat fold the sour cream and mayo into the mixture. Then add in
the garlic powder and onion powder and stir. Allow the collard green
mixture to cook over medium low heat until it's creamy and has reduced.
7. In the meantime make the crostini: lay the slices of bread on a large sheet
tray fitted with a rack and drizzle each side with olive oil. Sprinkle fresh
parsley on top and bake at 400 degrees until lightly golden. Keep an eye on
them because they will cook quickly.
8. Serve the dip alongside the crostini and grate fresh grated parmesan over