If you don’t have a food processor, a blender works fine. Just make sure you slice the kale leaves into smaller pieces and take care to remove tough ribs for easier blending.
1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
1 small onion, sliced
2 cloves garlic
1/4 cup water
3/4 cup low-fat ricotta cheese
1 1/2 tablespoons parmesan cheese
Juice of 1 lemon
Lemon zest to taste
1/4 teaspoon sea salt
1 teaspoon red pepper flakes, or to taste
In a large saucepan place kale, and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until kale is very tender, about 12 minutes; drain kale in colander and squeeze excess water out of kale just like you would do for spinach.
Transfer cooled kale, onion and garlic, to a food processor or blender and let cool a few minutes. Add ricotta, parmesan, lemon juice and lemon zest, salt and pepper flakes. Process until smooth.
* note: I enjoy the garlic raw in this dip instead of roasting it, if you want to roast the garlic just tale a bulb of garlic and cut the bottom part off and drizzle with olive oil and bake in oven for 20--30 minutes at 375 degrees. (Keep peel on garlic bulb, garlic cloves will slide out easily after roasting)
Transfer to a bowl and serve with tortilla chips or fresh veggies for dipping.
