• 1 1/2 teaspoons oil
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 3 cups kale, thinly sliced
• 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

1. 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.

2. Transfer kale to a blender. Add cottage cheese and puree until smooth.

3. Season with red pepper flakes and lemon juice.

Refrigerate leftovers within 2 hours.