Kale and Artichoke Cream Cheese

Monday (President's Day) was a big day in the kitchen for me. I had two reasonable options for my extra weekend day: nap or cook. I chose the latter and spent most of my day in and out of three groceries stores and my tiny kitchen. I wanted to do something to jazz up my work day turkey sandwiches, and I couldn't think of a better accomplice than flavored cream cheese.

Since I don't love healthy foods, I'll take any opportunity I can to fit some nutritious elements like veggies into some of my fatty regulars. Using light cream cheese, kale and artichokes makes this cream cheese seem less like empty calories and more like part of a balanced diet. Yay!

I'll be eating this all week on sandwiches for lunch, bagels and toast for breakfast, and even pita chips for a snack. It's healthy, remember? This was so easy that I can't wait to play with other flavor combos. The possibilities are endless.

Kale is so in right now.

Kale and Artichoke Cream Cheese

Ingredients:

1/4 cup frozen kale, thawed and squeezed of water

8 oz. light cream cheese, room temperature

1/2 cup artichoke hearts, chopped

pinch of garlic salt

squeeze of lemon juice

Directions:

Thaw kale in the microwave according to package directions. Let cool, and squeeze the kale out as much as possible. Chop the kale. Mix the kale, cream cheese, artichoke hearts, pinch of garlic salt, and lemon juice (to taste) until blended. Makes a pint.

[Recipe adapted from Use Real Butter]