1 bunch kale
4 cloves garlic, minced
4 slices Italian sausage, sliced
4 ounces Brie cheese
1 teaspoon grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dry mustard
1 (3 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package cream cheese, chilled
1/4 cup currants
1/3 cup chopped fresh onion
1 (12 ounce) package half-and-half cream
Collect leaves and stems; dice. Place kale and garlic in large bowl. Sprinkle with salt, pepper, Brie cheese, Parmesan cheese, oregano, salt and dry mustard. Stir to coat. Pour mixture into 4 medium, nonstick baking dishes. Sprinkle with mushrooms. Place baked cheese over kale and garlic. Cover; refrigerate at least 2 hours.
Melt cream cheese in medium saucepan over medium heat. Mix in cream cheese; stir until smooth. Boil 1 minute, scraping bowl often, until cream cheese is fluffy; stir in currants and onion. Cook 1 minute. Remove from heat.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the mixture onto the griddle and brush with 1/3 cup chopped currants and 1/3 cup chopped green bell pepper. Brown on both sides. Serve hot or cold.