2 tbsp coconut oil 
or olive oil
1/4 small yellow onion, 
chopped (about ¼ cup)
2 cups kale, stemmed and roughly chopped
4 scallions, thinly sliced
1 clove garlic, minced
1 12-oz bag frozen artichokes, thawed (or jarred and drained)
1/4 cup shredded vegan 
gluten-free cheese, optional
1 tbsp fresh lemon juice
2 tbsp coconut milk
2 tsp sea salt
1/4 tsp ground nutmeg
Ground black pepper, to taste

2 tbsp coconut oil 
or olive oil 1/4 small yellow onion, 
chopped (about ¼ cup) 2 cup s kale, stemmed and roughly chopped 4 scallions, thinly sliced 1 clove garlic, minced 1 12-oz bag frozen artichokes, thawed (or jarred and drained) 1/4 cup shredded vegan 
gluten-free cheese, optional 1 tbsp fresh lemon juice 2 tbsp coconut milk 2 tsp sea salt 1/4 tsp ground nutmeg

Preheat oven to 350°F. In a wide skillet over medium, heat oil. Add onion and cook until tender, about 3 minutes. Add kale, scallions and garlic and cook until kale softens, about 5 minutes. Remove pan from heat and let 
cool for 20 minutes.
To a food processor, add kale mixture, artichokes, vegan cheese (if using), lemon juice, coconut milk, salt, nutmeg and pepper and pulse until mixture is semi-smooth. Pour mixture into a baking dish and bake for 
30 minutes, until top is golden brown. Let dip cool for 5 to 
10 minutes before serving.