36TRISCUIT Fire Roasted Tomato & Olive Oil Crackers
2tbspshaved Parmesan cheese
1
Make It Heat oil in large skillet on medium-high heat. Add next 4 ingredients; stir. Cook 3 to 5 min. or until kale is wilted, stirring frequently. Remove from heat.
2
Add wine to artichoke mixture; mix well. Cook 2 to 3 min. or until wine is cooked off, stirring frequently.
3
Spoon artichoke mixture onto crackers; top with cheese.
Tips: Make Ahead This flavorful artichoke mixture can be prepared ahead of time. Cool, then refrigerate up to 24 hours. When ready to use, microwave in waxed paper-covered microwaveable bowl on HIGH 1 min. or until heated through; stir. Spoon onto crackers and top with cheese as directed.
Substitute: Substitute chicken broth for the wine.
Nutrition Notes: These crunchy, low-fat, low-sodium topped crackers are the perfect blend of flavor. Enjoy!
Ingredients
1tbspolive oil
14ozartichoke hearts, drained,
113cupstightly packed kale, stemmed, coarsely
¼cupthinly sliced roasted red peppers
2cloves garlic, minced
¼cupdry white wine
36TRISCUIT Fire Roasted Tomato & Olive Oil Crackers
2tbspshaved Parmesan cheese
Directions
1
Make It Heat oil in large skillet on medium-high heat. Add next 4 ingredients; stir. Cook 3 to 5 min. or until kale is wilted, stirring frequently. Remove from heat.
2
Add wine to artichoke mixture; mix well. Cook 2 to 3 min. or until wine is cooked off, stirring frequently.
3
Spoon artichoke mixture onto crackers; top with cheese.
