To Try: Kale Dip

Serves four

1 half bunch of kale, thick stems removed and thinly sliced (stack the leaves, roll them up lengthwise, then slice)
1 large garlic clove, thinly sliced
1 Tablespoon extra virgin olive oil
1 cup lowfat cottage cheese
1 Tablespoon lemon juice
Pich red chili flakes

Saute the garlic and kale over medium heat for 3-4 minutes. Let cool. Process in a blender. Add the cottage cheese and process some more. Add the lemon juice and chilies. Use as a dip for raw veggies or crackers. Don’t count on having any leftovers.

Published in: on March 13, 2012 at 7:32 am  Leave a Comment  

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