Ingredients

• 1 1/2 teaspoons vegetable oil
• 3 cups thinly sliced or chopped kale
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1 cup low-fat cottage cheese
• 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
• 1 Tablespoon lemon juice

Directions

1. Wash hands with soap and water.
2. Heat oil in a large skillet over medium heat. Add kale, garlic and salt. Stir and cook until the kale is tender, about 3 to 4 minutes. Turn off the heat and let the kale cool.
3. Transfer kale to a blender. Add cottage cheese and puree until smooth.
4. Season with red pepper flakes and lemon juice. Serve right away or chill before serving.
5. Refrigerate leftovers within 2 hours.

Notes:

• 1 bunch fresh kale makes about 8 cups chopped kale
• No blender? Make a chunky version! Finely chop kale and garlic before cooking. Mash dip with a fork.
• Try adding onion powder, dill weed or curry powder for more flavor.
• Can be made ahead and refrigerated for up to 3 days.
• Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
• Freeze extra lemon juice to use later.