• Preheat oven to 375°F (190°C).

  Lightly grease a small baking dish or cast-iron skillet.

  Sauté the onion and garlic.

  In a skillet over medium heat, melt butter or warm oil. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds more.

  Prepare the greens.

  If using fresh: Add kale or spinach to the skillet and sauté until wilted and most moisture cooks off.

  If using frozen spinach: Thaw completely, then squeeze out as much water as possible using a clean towel or fine mesh strainer. Add it to the skillet just long enough to warm and mix with the onion and garlic.

  Remove from heat and let cool slightly.

  Mix the base.

  In a medium bowl, combine sour cream, cream cheese, ¾ cup mozzarella, blue cheese, and Parmesan. Stir in Worcestershire sauce, hot sauce, lemon zest and juice, and cooked bacon or pancetta (if using). Mix until smooth.

  Combine and season.

  Fold in the cooked onion, garlic, and greens. Season with salt, pepper, and red pepper flakes if desired. Taste before baking and adjust seasoning as needed — the cheeses and bacon will add salt once melted.

  Bake.

  Spread mixture into prepared dish and sprinkle the remaining ¼ cup mozzarella evenly on top. Bake 20–25 minutes, until hot, bubbly, and lightly golden around the edges.

  Serve warm.

  Serve with tortilla chips, crostini, crackers, or fresh-cut veggies.

Tips

• Frozen spinach works great — just make sure to squeeze it dry.

  A bit of lemon zest keeps it bright and balanced.

  Try pancetta for a slightly smoky flavor, or skip the meat for a vegetarian version.

  Leftovers make a great topping for baked potatoes or sandwiches.