Ok, there's actually no spinach or artichoke in this dip, but it's a great summer alternative to the hearty flavors of that wintertime favorite, and would be perfect with its usual toasted-pita companion. The other sneaky trick is that it's almost ridiculously good for you, because (surprise!) it's made with kale and Greek yogurt. Don't worry, it's been road-tested. Another way to get your head around it is think of this is as tsatsiki with kale instead of cucumber.
One thing about kale is that it cooks down incredibly. I made this recipe with and entire bunch of kale and a medium-sized container of Greek yogurt and liked the balance, but you can add a more yogurt depending on the density of greens you like.
1 bunch kale
1 7 oz. container Greek yogurt (I prefer 2% or regular)
3 cloves garlic, minced
2 tblsp. olive oil
Prep the kale by rinsing in a bowl of cold water, then removing the tough parts of the stems. Stack several leaves and roll into a cylinder, then slice the roll into 1/4 inch sections; cross-chop into medium-small pieces.
In a medium saute pan, heat oil over medium-high heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add kale and saute 4-6 minutes, until tender. Season with a few grinds of salt and pepper and remove from heat.
Once the kale has cooled completely, combine with the yogurt, juice of 1/2 lemon, and 1/4 tsp. kosher salt. Season to taste with additional lemon juice (and/or zest), salt, and pepper.
As with most dips, flavors will blend and improve with time. Serve with toasted-pita points or other flatbread.