There's been a little extra fat, or "snuggage" as I lovingly like to call it, hanging around my skinny jeans lately. I know. It's my own damn fault - eating crème brûlée everyday for like four days, and then the most gorgeous birthday cake ever held residence inside my fridge for another four days after the crème brûlée had vanished. While I've been digging the indulgences, it's time to
Dear Kale: I want to like you. I really do. But sometimes I find you a bit hard to choke down. A bit too bitter and tough for my liking (kale growers are never going to sponsor me, are they?) was how I always thought of you. Until now. This dip has changed my life forever. And now we can begin anew.
I held a little soiree, chez Renee, to ring in my 39th year, and this dip was a hit. And my friends totally weren't lying to make me happy. I don't have those kinds of friends. If it would have sucked, they would have told. Full of secret ingredients like cottage cheese, it's light and bright and it looks pretty in a blue bowl. Giving the kale a light sauté with sliced garlic and olive oil is just the beginning. Bust out your blender and go to town, dropping in things like cottage cheese, avocado, lemon zest, chili flakes, cilantro and yes a wee bit of sour cream. I may be reigning things in a little but I'm not insane. This dip needs a little fat. And it's the best way kale has ever made its way into my belly. That's a true story. I've been snacking on it all week, with pita chips or sesame rice crackers and even thinned out a little with buttermilk for salad dressing. When I was first planning my party I thought I must make this killer artichoke dip because it's insane and rather requisite at my gatherings. But you know what, I think it's been trumped. I'm never going to be a skinny girl, but with this recipe in my back pocket, my jeans are happy again.
Creamy Kale & Avocado Dip
2 cups packed kale, rinsed and stems removed
3 cloves garlic, sliced
2 tbsp olive oil
2 cups 2 % cottage cheese
2 heaping tablespoons sour cream
juice and zest of 1 lemon
3 tbsp fresh chives, chopped
a handful cilantro or basil or other herbs you like
1 tsp red chili flakes
Heat a skillet over medium heat. Add the olive oil, kale and garlic. Cook until kale is softened and garlic is golden. Let cool. In blender, add the cottage cheese, sour cream, avocado halves, juice and zest of lemon, chives, herbs and chili flakes. Blend until smooth, scraping sides. Season with salt and more pepper if you like. Pour into a bowl and serve with pita chips. *fresh chives from my garden were used in this recipe! give it up! Inspired by Flavour.
This was the cake my dear friend made for me. Everything was edible and incredible! Inside was vanilla sponge with coffee liqueur, fresh raspberries and chocolate whipped cream. So Good!