Kale And Artichoke Dip

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2 1/2 tablespoons coconut oil

1 shallot, chopped

5 ounces chopped kale, ribs removed

1/4 cup dry white wine (chicken or vegetable broth is okay)

4 garlic cloves, minced

1 1/4 cup nonfat Greek yogurt

1/4 cup fat free sour cream (optional)

1/4 cup grated parmesan

1 cup chopped (canned) artichoke hearts

1/2 cup diced water chestnuts

1 green onion, thinly sliced

1 lemon, zested and juiced

2 teaspoons dry mustard

1 1/2 teaspoons ground ginger

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon cumin, optional

salt and pepper to taste

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