Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, uncovered, stirring occasionally until tender, about 3 to 4 minutes. Let cool.
Transfer kale to a blender. Add cottage cheese and puree until smooth.
Season with red pepper flakes and lemon juice.
Refrigerate leftovers within 2 hours.
1 bunch fresh kale (about 8 cups, chopped)
No blender? Make chunky version! Finely chop kale and garlic before cooking. Mash dip with fork.
Try adding onion or garlic powder, dill weed or curry powder for a flavor boost.
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.
For tasty, healthy recipes that fit your budget, visit www.FoodHero.org!
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.