1 half bunch kale, thick stems removed and thinly sliced
1 large garlic clove, thinly sliced
1 tablespoon extra virgin olive oil
1 cup low fat cottage cheese
1 tablespoon lemon juice
Pinch of red chili flakes
- Sauté kale and garlic over medium heat for three to four
minutes. Let cool. Process in a blender.
- Add olive oil and cottage cheese. Process more.
- Add lemon juice and chilies. Process until blended. Use as
a dip with raw vegetables or crackers.
- An easy way to cut kale: Stack the leaves, roll them up
lengthwise, then slice.
Recipe courtesy of Dr. Maring’s Farmers Market and Recipe Update. For more information, visit kp.org.