Adapted from From Asparagus to Zucchini, Madison Area CSA Coalition.
4 oz. cream cheese, softened
1 small bunch Tuscan Kale
3 oz. blue cheese, softened
freshly ground black pepper
1 cup sliced Leeks, white parts only
1 tsp. each olive oil and butter
Bring a pot of salted water to boil. Meanwhile, thoroughly wash leeks and strip kale leaves from center stalk. Finely chop leeks and cook over medium-low heat in the olive oil and butter until tender. Blanch kale leaves in boiling water about 4-5 minutes. Drain, squeeze dry between two kitchen towels and finely chop. Beat together cream cheese, blue cheese and leeks. Mix in kale, season to taste with pepper (add tabasco if desired). Delicious on crackers or crostini. For “cheesy toast”, spread over bread before placing in a toaster oven. Toast until a bubbly golden brown. Delicious topping for baked potatoes too!