2 tbsp (30 mL) olive oil, divided
6 cups (1.5 L) loosely packed chopped kale (stems removed)
1/4 tsp (1 mL) pepper
1 slice bacon, finely chopped
4 cloves garlic, minced
1 tbsp (15 mL) anchovy paste
8 oz (250 g) brick-style plain light cream cheese
2/3 cup (150 mL) plain 2% Greek yogurt
2/3 cup (150 mL) grated Parmesan cheese, divided
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) lemon zest
1/4 cup (60 mL) lemon juice
1 bag (170 g) Terra Original Chips
Romaine hearts
1. Preheat oven to 400°F (200°C). Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; cook kale and pepper for about 5 minutes or until wilted. Let cool until easy to handle. Squeeze out excess moisture and chop finely.
2. Heat remaining oil in skillet set over medium heat; cook bacon for about 2 minutes or until fat starts to render. Stir in garlic and anchovy paste; cook for 1 minute. Stir in kale; cook for about 2 minutes or until well coated. Let cool completely.
3. Using electric mixer, beat cream cheese until smooth. Beat in yogurt, 1/2 cup (125 mL) Parmesan, Worcestershire sauce, lemon zest and lemon juice until blended. Stir in kale mixture.
4. Scrape mixture into greased 4-cup (1 L) baking dish. Sprinkle with remaining Parmesan. Bake for 15 to 18 minutes or until golden brown. Serve warm with chips and romaine hearts.
