Heat oil in a large pain 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. Transfer kale to a blender Add cottage cheese and puree until smooth. Add citric acid (or lemon juice). Serve right away or chill before serving. Refrigerate leftovers within 2 hours. While keep for up to 3 days No blender? Make a chunky version! Finely chop kale and garlic before cooking. Mash dip with a fork.
*Kale is a higher salicylate ingredient at 100 gram/serve
Original source: https://medlineplus.gov/recipes/kale-dip/Ingredients
Instructions
Nutrition
Notes
Kale Dip (GF)
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20 per 1/12 serve
Calories
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