Kale Dip

·         2 tbsp. extra-virgin olive oil

·         2 garlic clove, finely sliced

·         3 cups kale, stems stripped out, leaves sliced

·         Salt and pepper

·         1 1/2 cups of  cottage cheese

·         1 tbsp. fresh lemon juice (you can also use the zest if you like)

·         A handful cilantro or basil (optional)

·         1 tsp. red chili flakes (optional)

Directions

1. Heat oil in a pan over low heat. Add garlic and kale and season with salt and pepper. cover and cook, stirring occasionally, until kale is tender.

2. Transfer to a small food processor. Add cottage cheese and puree until smooth, season with lemon juice.