1 Cup kale, cleaned and stems removed, then julienned
1 Tbsp Olive Oil
1 tsp Red Pepper “pizza” Flakes
1/2 tsp Ground Nutmeg
4 Cups grated Gruyere cheese
1 Cup heavy cream
1/2 Cup mascarpone cheese
Salt and pepper, to taste
4 Tbsp roasted red bell peppers, diced (can buy canned or jarred roasted red peppers at an Italian grocer like Graziano Brothers)
4 Tbsp fresh roasted garlic, or 1 Tbsp AllSpice ground Roasted Garlic
2 Tbsp black olives
2 Tbsp fresh chives, minced
Take the cleaned, trimmed kale and slice them into long, thin strips. Heat olive oil in a big heavy skillet over medium heat, and saute the kale in the oil until leaves are barely wilted. Sprinkle the chile flakes and nutmeg over the wilted kale, and set aside mixture to cool.
In a saucepan, melt the 4 Cup of Gruyere with 1/2 Cup of the heavy cream over low heat, stirring continuously. Gently add the creamy mascarpone, a little at a time, along with a little more of the cream, continuing to stir so that cheese melts evenly (and does not stick or scorch). Thin cheese dip mixture to desired consistency by adding more cream, stirring continuously. When desired thickness is achieved, remove saucepan from heat and season the cheese dip with a little salt and pepper.
Add the seasoned, wilted kale to the cheese dip, along with the diced roasted red peppers and garlic. Stir until just incorporated. Top dip with black olives and fresh chives.
Serve immediately, with chips, crusty bread, or crudites.